Fresh fish are carefully laid on racks and smoked over a smoldering fire of red oak.

Native to Florida, red oak burns slow and clean, much like northern hickory.

Each fish smokes for 4 to 6 hours depending on its size and thickness.

Years ago, we were known only for smoked mullet and Spanish mackerel.

Today, we smoke a variety of fish while still honoring the tradition that made us famous.