MATT'S AMAZING SMOKEHOUSE

Corporate Attorney turned Fish Smoking entrepreneur; Matt of Matt's Amazing Smoke House is truly a genius when it comes to smoking fish.

Matt and his brother Ben (co-owners of Matt's Amazing Smoke House) opened for business this past June; only 5 months ago! The idea came to the two brothers on a trip back to their home state of Michigan where the brothers gave their parents a smoker and a vacuum sealer. That night the family made smoked fish with some Salmon they bought from Costco and a simple brine; they were so surprised by how easy it was to make and well the dish turned out that Ben, who had previous experience with start-ups, suggested they go into business together. The rest is history.

Matt uses only the freshest and best ingredients for his products including Wild Alaskan Coho Salmon, Faroe Islands Salmon, locally caught Blue Fish, and spices grown in his back yard. The facility is an FDA approved converted Lama barn just 550 square feet across. All of Matt's fish is cooked using a process called hot smoking where the fish is thickly cut, brined for a short period of time, then thrown in the smoker for 2-3 hours. The results are a delicious and moist piece of fish with none of the fishy flavor you sometimes find in other commercially smoked fish from the grocery store. Matt also strives to separate his product from others by using original ingredients in his brine which you don't find in his competitor's products.

Matt's Amazing Smokehouse is the only fish we've found locally that compares to the smoked fish at farmers markets on the West Coast! Come on over to the Davis Square Farmers Market, or one of the other three markets Matt sells his products at weekly, and take a taste of one of his three varieties (Taryaki Smoked, Cajun Smoked, or Coho).

Are you already a fan of Matt's Amazing Smokehouse? Please share your opinion in the comment section below!