After a two-month renovation with upgrades to state-of-the-art technologies in processing and sanitation, Santa Barbara Smokehouse has re-opened its doors and is accepting orders again.
“When we opened Santa Barbara Smokehouse in 2005, we set the standard for a state-of-the-art facility,” said company CEO Tim Brown. “Yet, as we looked forward to beginning our second decade, we felt it was time to completely renovate. The construction process was exciting, but we are happy to be back to our craft of smoking fish and offering an unparalleled product.”
The company will be showcasing its smoked products at the upcoming Seafood Expo North America from 15-17 March (booth No. 2310). In the coming months, Santa Barbara Smokehouse will also be celebrating its 10-year anniversary by honoring its 2005 prices for a limited time.
Santa Barbara Smokehouse still uses traditional smoking methods, burning full logs of oak, applewood and other select woods in an open fire kiln, as it was historically done in Scotland.
