As the demand for local produce and catch continues to soar, more and more Americans are paying close attention to the origin of their food. Sullivan Harbor Farm Smokehouse (SHF) realized this in 1993 when co-founders Joel Frantzman and Leslie Harlow first opened a smokehouse in their house in Sullivan, Maine, and have been perfecting their technique and repertoire of smoked products since.
SHF is situated just 60 nautical miles from its fish source the Bay of Fundy in the Gulf of Maine, so the salmon is delivered the day it is harvested. This makes SHF one of the few artisanal smokehouses nationwide that sources its Atlantic salmon from local waters instead of importing it from Chile, Norway or Scotland.
A powerhouse of nutrition, Atlantic salmon has the highest Omega 3 content of any fish source—and a great healthy alternative to meat and other proteins. SHF’s master smoker often begins the curing process that same day. Using old-world methods, he cures each salmon fillet by hand, dry rubbing them with sea salt and brown sugar. It is then sliced and ready to be shipped – all within 48 hours of harvest.
SHF’s signature cold smoked salmon has the light coral color and the all-natural shine from the sea salt and brown sugar. Other specialty products include hot smoked salmon, gravlax, double-smoked salmon (Omega Burst), and a smoked salmon pate. Dave’s Bacon (double cold smoked salmon brushed with pure maple syrup), is an SHF original. SHF also smokes scallops, mussels, shrimp, trout and arctic char, for a lighter, flakier smoked fish experience.
About Sullivan Harbor Farm Smokehouse
Founded in 1993, Sullivan Harbor Farm Smokehouse (SHF) in Hancock Village, Maine, produces some of the world’s finest and freshest smoked salmon. SHF uses ocean-raised Atlantic salmon harvested from local waters: the clean, turbulent waters of the Bay of Fundy in the Gulf of Maine, situated just 60 nautical miles from the smokehouse. SHF’s hand-cured, artisanally smoked specialty products include cold and hot smoked salmon, gravlax, double-smoked salmon (Omega Burst), smoked salmon pate and Dave’s Bacon (double cold smoked salmon brushed with pure maple syrup), as well as smoked scallops, mussels, shrimp, trout and arctic char. Visit www.sullivanharborfarm.com for more information.