Santa Barbara Smokehouse re-opens, setting a new standard in the industry with a renovated facility
Celebrating 10 years in business, Santa Barbara Smokehouse pairs state-of-the-art technology with time-honored tradition
SANTA BARBARA, Calif., March 10, 2015 /PRNewswire/ -- Santa Barbara Smokehouse re-opened its doors after a two-month renovation of its 15,000-square-foot Nopal Street headquarters. In December of 2014, operations were temporarily halted to implement upgrades using new, state-of-the-art technologies in processing and sanitation. The team engaged a leading technologist to ensure every aspect of production employs a cutting-edge practice alongside their traditional methods of smoking.
"When we opened Santa Barbara Smokehouse in 2005, we set the standard for a state-of-the-art facility," stated Santa Barbara Smokehouse 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."
Purchase orders for fresh and pallet orders are being accepted this week, and the team will be showcasing their smoked products at the upcoming Boston Seafood Expo from March 15-17 at booth #2310. In the coming months, Santa Barbara Smokehouse will also be celebrating its 10-Year-Anniversary by honoring its 2005 prices for a special, limited time.
"When we started this business, we set out to preserve the authentic heritage of this dying craft," offered Brown. "It means a lot to us to see our approach so valued, appreciated and savored. The anniversary celebration is our way of saying thank you for letting us do what we love. We look forward to another great decade."
Tim Brown began smoking salmon when he was 15 years old in his native hometown, Carlisle, England on the border of Scotland. Since then, he has dedicated his life to the preservation of historic techniques and little known family recipes. Unlike high volume manufacturers who typically burn wood chips on hot plates, Santa Barbara Smokehouse is one of the few remaining smokehouses that burns full logs of oak, applewood and other select woods in an open fire kiln, as it was historically done in Scotland.
ABOUT SANTA BARBARA SMOKEHOUSE
With an emphasis on tradition and craft rather than mass production, Santa Barbara Smokehouse proudly produces a delicate but distinctive tasting smoked salmon that cannot be achieved using conventional modern smoking methods. Despite its rustic exterior and mission-style architecture, the smokehouse is a state-of-the-art facility engineered for optimal workflow efficiency and uncompromising food safety. Adhering to their commitment to sustainability, only locally sourced logs from fallen trees are burned. Santa Barbara Smokehouse represents the highest level of quality, taste and texture as they serve the world's premier hotels, airlines, finest restaurants, and exclusive resorts.
MEDIA CONTACTS:
Erinn Lynch
805-319-7960
[email protected]
SOURCE Santa Barbara Smokehouse
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