Old Homosassa SmokeHouse           Phone : 352-634-0168

                                                               By Rocio Moreno

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HAVE YOU FISH SMOKED BY US !       

Bring us your catch and we will smoke it for you using our Process which is hot smoking. What is hot smoking ?

We smoke at a temperature of 200 degree's for 4-6 hours depending on thicknes of filets.

We also brine every fish except Salmon in a salt/sugar/water solution for 6 hours w/o skin and 12 hrs. with skin on. This assures smoke penetracion and kills any bacteria present.

We follow U.S.D.A. 's HACCP guidelines on all our processes.

We use oak or Pecan wood for smoking with Pecan being more mild. We also put our special rub on all fish except Salmon and it receives a brown sugar glaze.*

All for  $2.25 a  pound with you cleaning and gutting/heading the fish.

Please always ice your fish and refrigerate the finished product.

 

* and other secret ingredients.

Due to the fluctuating market, our prices are subject to change

 


E-Mail rocioajenkins@yahoo.com

© Copyright Alejandro Moreno - 2/4/2009