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We’re Coming To Minneapolis

Once again, we will be visiting our beloved Minneapolis this summer!

Because of the busy summer we have planned, we are only able to make it to Mill City Farmer’s Market a few times this season, but if you are in town on one of the following Saturdays,  please stop by and say hello.

We will kick off the season this Saturday, June 25, and return on August 27 and October 29. The markets run from 8AM – 1PM and are located at 704 S 2nd St, Minneapolis, MN.

We will be bringing a selection of smoked Atlantic salmon, smoked Sockeye salmon, smoked Lake Superior Lake Trout along with dry-cured salamini, chorizo, saucisson sec, and pepperoni.

As usual, we will be offering samples, conversation, brochures, menus, and other Smokehaus ephemera.

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A New Bearing: Smokehaus Smoked Atlantic Salmon and True North

a piece of smoked Atlanitc salmon cut into slices on a wooden board

By Fiona O’Halloran-Johnson, NWSH Sustainability Chief and smoked Atlantic Salmon lover

Here at the Smokehaus we go through a lot of fish, specifically smoked Atlantic salmon. It goes on our sandwiches both at the deli and the restaurant, on catering platters, it’s shipped straight to your door, or goes home in your bag on your way out of Duluth.

For many years we have been committed to providing you with delicious smoked fish and smoked meats, while adhering to sustainable practices throughout the business – from composting to bike delivery. We have been working on creating programs to decrease our overall waste and impact here at home, but that’s not enough. We have a responsibility to know about our meat and fish, not just the process of how we make it so tasty, but where it comes from.

We are one of the largest buyers of Atlantic salmon in the United States. Yes, our humble little shop buys more Atlantic salmon than restaurants in New York, or huge resorts in California. With this, we have felt a responsibility to look for a sustainable source of salmon that could keep up with our high demands. Prior to the switch, we have been getting Atlantic salmon off the coast of Chile.  While there were many positive attributes to this salmon, simply the length of travel was enough for us to realize we needed a more sustainable source.

We began to look for an option closer to home, but we were not willing to compromise our commitment to sustainable aquatic farming. There is so much that can go wrong when farming fish, from assuring water is not permanently polluted, to making sure the fish are not carrying disease, such as sea lice, that can be transferred to the native populations of aquatic life. We also wanted product that was not full of chemicals, dyes and hormones. We had set our standards pretty high.

And then we found True North.

We are thrilled to announce that we are now selling  Smoked Atlantic Salmon made from True North Salmon Company, a family owned company based out of New Brunswick, Canada. This is exciting for us because we have been concerned about our environmental impact on aquatic life for some time now.   

True North is certified to the Best Aquaculture Practices and the British Retail Consortium Global Standard for Food Safety.

True North is the quintessential sustainable fish farm.

True North uses ocean pens, but rotates crops regularly and uses a fallowing system to ensure that the water and ocean floor rest in between crops. They also stock their salmon in pens at a rate of less than 2% percent of the volume of the pen, which means these salmon have plenty of room to swim around freely and develop healthy muscle tissues naturally.  Their fish also grow on a natural cycle, with no growth hormones, taking two years for the fish to make it to market.

True North is committed to finding fish food that is made sustainably. They use fish meal and oil that are byproducts of fish that is harvested for human consumption, maintaining equilibrium in the local aquatic life. True North has decreased its carbon footprint by using fuel-efficient trucks, and driving a little slower to reduce their carbon emissions when transporting their fish. With their commitment to preserving fresh water they also have a water recycling and filtration system at their freshwater hatcheries. They have also invested in shipping boxes that are made from 100% recycled material.

We are excited about our new Atlantic salmon provider, and we’re excited about taking another big step towards consuming smoked Atlantic  salmon responsibly so we can keep making all your delicious snacks for years to come.

For more information, please peruse:

True North Atlantic Salmon

BAP

 

 

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Smoked Salmon Chowder

The cooler weather gets us in the mood for a warming soup, and smoked salmon works especially well in a white chowder.

There are countless adjustments you can make in a chowder recipe, but don’t scrimp on the smoked salmon – it’s the best part!

 

Smoked Salmon Chowder

6 tablespoons butter

2 tablespoons oil

1 cup small-diced carrots (about 1 large carrot)

1 cup small-diced onion (about 1 onion)

½ cup small-diced celery with leaves

½ cup chopped green pepper

6 tablespoons all-purpose flour

6 cups good quality clam juice

2 cups milk

2 bay leaves

2 teaspoons minced fresh garlic (2 large cloves)

1 teaspoon thyme

1/2 teaspoon black pepper

1 teaspoon salt

Pinch of nutmeg

1 16 oz. can tomatoes

1 ½ cups diced, cooked potatoes, such as Yukon Gold

1 lb. boneless smoked salmon

6-7 slices cooked, crisp Pancetta for garnish

Flake and strip skin from the smoked salmon. Reserve 1/4 cup for garnish. The rest of the smoked salmon will be added to the chowder and brought to temperature.

In a large pot over medium-high heat, melt butter with oil.  When oil is hot, add vegetables except for tomatoes and potatoes.  Stir and cook until they are softened and aromatic.  Stir in flour, reduce heat to medium, and cook briefly, about 3 minutes.  Do not let the flour brown.

 

Pour in stock and milk and increase heat to medium-high.  Stir well and bring soup to a boil, then reduce heat to low.  Add seasonings and simmer gently, uncovered for 15 minutes.

 

Stir in smoked salmon pieces, potatoes and tomatoes.  Cook for an additional 10 to 15 minutes, until vegetables are tender but not mushy.

 

Ladle into soup bowls, garnish with Pancetta and smoked salmon, and serve at once.

 

Yield:  2 quarts