The Smokehouse Difference!
Today there are only a few smokehouses left in Illinois. Calumet Fisheries is known – and recognized – for smoking its own seafood onsite. We use natural wood in the smokehouse, not liquid smoke or other industrial substitutes.
Believe it or not, most fish is smoked in giant, stainless steel containers, using (yuck!) artificial flavorings. Not ours!
Smoking fish our way is a disappearing art. We marinate the fish in brine overnight, then use only special oak logs to stoke our fire. We carefully tend the fish for hours ... all to bring out its naturally delicious flavors.
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Featured in Serious Eats book, on sale 11/1/2011
AOL Chicago - 2010 Winner of City's Best Seafood Restaurant
James Beard Foundation's "America's Classic" 2010 Winner
Featured on The Travel Channel’s "No Reservations" hosted by Anthony Bourdain
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SEE OUR NEW MURAL PAINTED OUTSIDE!
by Noel Morales www.noelmoralesillustration.com