Food. Curated.

Season 2010 Episode 04.15.10

Samaki Smokehouse & The Art of Cold Smoked Salmon

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Samaki Smokehouse & The Art of Cold Smoked Salmon
AIRED:
Meet Simon Marrian, the president and owner of Samaki Smoked Fish in Port Jervis, NY. He?s a self-taught fish smoker who began selling cold-smoked fish to upscale safari lodges as a young man in Africa.I sought him out in Port Jervis because I know he understands there?s an art to smoking salmon. And I know this because I eat his product, a lot. To me, his smoked salmon tastes like no other salmon out there on the market, and what I learned is that it has a lot to do with their hands-on process. Unlike other smoked fish houses that use preservatives and fish coloring in their product, Simon?s philosophy is that you don?t need much to achieve a good thing, just a little brown sugar and salt for curing, oak smoke, a homemade brick kiln and a really, really fresh piece of fish.So enjoy this peek into a very special family-run fine smoked fish operation, and see for yourself where good food comes from.moreless
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