Pricing per 3oz package. Our shark jerky is made with fresh Thresher Shark from southern California. The jerky has a light, peppery and very sweet taste. It makes a great addition to any healthy snack and has a high protein content.
Our hot smoked California Black Cod is made exclusively for us by Native Cure Smokehouse. Also known as sable fish, this black cod is as great tasting smoked, rich in flavor with a high oil content. Sold in various sizes.
Unagi is a Japanese style BBQ'd eel with a rich, subtly sweet flavor that’s slightly chewy, somewhat reminiscent of raw salmon and is great for sushi. This 8oz Fillet of Unagi comes cooked, seasoned, and ready to eat.
Through our partnership with the Santa Barbara Smokehouse, we are excited to offer Cambridge House® Smoked Salmon Lox - Made locally in Santa Barbara.
Cambridge House® Smoked Salmon uses only the finest quality fresh Atlantic salmon that is hand cured with pure sea salt then smoked in small batches using local fallen oak logs from the Santa Ynez Valley. The salmon is then fully trimmed by hand to remove all dark meat, sliced paper-thin, and vacuum-packed fresh. With it’s delicate, very light smoke flavor, this salmon is the quintessential “London Cure”.
Cambridge House® Fresh Atlantic Salmon fillets are hand-cured with our proprietary blend of Pacific sea salt and brown sugar and artfully smoked in our open-fire smoker. Specially selected woods and herbs give each product its distinctive, signature flavor. These fine, smoked salmon delicacies are all-natural and ready to eat — with no artificial preservatives.
Using fresh Atlantic salmon, this unique product is succulently smoked and roasted to perfection at a high temperature using oak burning in an open fire. Airflow is carefully controlled to avoid dehydrating the fish, creating a moist, flaky texture and a distinctive full-flavored salmon delicacy. Oak Roasted hot-smoked salmon is delicious — served hot or cold.