| The Little Fish Company |
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| The Little Fish Company Has Teamed Up With Angelo Ibleto For All Of Their Smoking Needs |
| SMOKED FISH |
| SALMON |
| ALBACORE |
| BLACK COD (SABLE) |
Since 2008, all of our smoked fish has been prepared exclusively by Angelo Ibleto of
Angelo's Smokehouse in Petaluma, California. Our smoked fish was pretty darn hard to
beat, but after meeting Angelo and sampling some of his old world italian smoking
processes, I just had to start having our top quality wild caught seafood smoked by his award
winning methods.
Once the fish are filleted in our processing facility in Santa Rosa, they are iced and make the
20 mile journey south to Santa Rosa where Angelo places the fish in a "pre-smoking" brine
solution for 3 days. Once the fish leaves the brine solution, it's off to the smokehouse where
premium smoldering Alder slowly "cooks" the fish over a 4 hour period. The fillets/loins are
then cut into 1/2 pound pieces and vacuum packed. We pick them up fresh out of the
smokehouse and bring them straight to the Farmers Market.
While his nearly 40 year old recipe remains top secret, we do know that the maple sugar
based marinade with a hint of a brown sugar topping makes for one of the tastiest treats ever
to grace the taste buds. If you thought you've had good smoked salmon or albacore
(including our old recipe), wait until you try this stuff...there is nothing better!!! And for those of
you who haven't been let in on the Smoked Sablefish secret (aka Black Cod or Butterfish),
make sure you give this one a try. It's guaranteed to be your new favorite smoked selection.
Our smoked king salmon, albacore, and sablefish will sell for $15.000 per half pound, and
will be available in 1/2 pound increments. Since the form on our ordering page only allows
for 1 pound increments, be sure to put a note in the comments field if you would like 1/2
pound pieces on your smoked selections.
Angelo's Smokehouse in Petaluma, California. Our smoked fish was pretty darn hard to
beat, but after meeting Angelo and sampling some of his old world italian smoking
processes, I just had to start having our top quality wild caught seafood smoked by his award
winning methods.
Once the fish are filleted in our processing facility in Santa Rosa, they are iced and make the
20 mile journey south to Santa Rosa where Angelo places the fish in a "pre-smoking" brine
solution for 3 days. Once the fish leaves the brine solution, it's off to the smokehouse where
premium smoldering Alder slowly "cooks" the fish over a 4 hour period. The fillets/loins are
then cut into 1/2 pound pieces and vacuum packed. We pick them up fresh out of the
smokehouse and bring them straight to the Farmers Market.
While his nearly 40 year old recipe remains top secret, we do know that the maple sugar
based marinade with a hint of a brown sugar topping makes for one of the tastiest treats ever
to grace the taste buds. If you thought you've had good smoked salmon or albacore
(including our old recipe), wait until you try this stuff...there is nothing better!!! And for those of
you who haven't been let in on the Smoked Sablefish secret (aka Black Cod or Butterfish),
make sure you give this one a try. It's guaranteed to be your new favorite smoked selection.
Our smoked king salmon, albacore, and sablefish will sell for $15.000 per half pound, and
will be available in 1/2 pound increments. Since the form on our ordering page only allows
for 1 pound increments, be sure to put a note in the comments field if you would like 1/2
pound pieces on your smoked selections.
