History
When the salmon calls, you've got to answer. That's exactly what I did. Who'd have thought that some 20 odd years later, I'd still be doing it and digging it. Bringing the freshest fish right out of the cold north Pacific and slowly, over Alderwood coals, making the best smoked fish there is. That's what my wife, Sally, said when she bought some fish from me at a farmers market 18 years ago and decided not to let me go. At my first farmers market in Redwood City, I didn't have labels or fancy packaging. No prices even. I just guessed at what each piece was worth. I tossed my first batch of smoked fish on the table and it was gone in just over an hour. I thought,