Santa Barbara Smokehouse Information

The Santa Barbara Smokehouse was built in 2004. From the initial renderings to the placement of the final brick, the 15,000 square foot facility was built for one purpose: to produce the highest quality smoked salmon utilizing traditional, artisan methods. The region’s perfect climate is conducive to the most sustainable salmon smoking practices in the industry. Despite its rustic exterior and mission-style architecture, our Smokehouse is a state-of-the-art facility engineered for optimal workflow efficiency and uncompromising food safety. Adhering to our commitment to sustainability, only locally sourced logs from fallen trees are burned. No trees are cut down to supply wood to the Smokehouse.