We adhere to new and age-old, artisanal methods.

sMoki’s, production is about 50 fillets per batch, making it a truly sMall batch production.

sMoked Salmon is the most popular smoked fish in modern cuisine. From the high fat content, which gives it that rich flavor and its unique flesh structure that contributes to its natural luscious texture.

Drying|Aging-The process dates back to the time of the Phoenicians, perhaps few thousand years ago. The name mojama comes from the Arabic musama – to dry, the point in drying is to preserve the fish, so that it will last for a long time without spoiling, but the salting and drying gives the fish a distinct flavor and texture, therefore we decided to follow this ancient methods combined with new techniques.

CONSUMER ADVISORY: Consuming raw or under cooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness, especially if you have certain medical conditions. – Section 3-603.11, FDA Food Code.