Located in the Hudson Valley of New York our family has been creating all natural smoked fish by hand since 1983.
Everything we make starts with the best all natural ingredients then hand cured and smoked in small batches in our brick kiln ovens. Our methods of curing and smoking take more time, but we feel that to make a delicious product, you have to put in the effort.
The origin of Samaki Smoked Fish Company began in East Africa, on the slopes of Mt. Kenya where Simon ran safari camps and started smoking fish as a hobby. The hobby quickly became a thriving business and earned an international reputation for excellence.
In 1983, Simon and his young family moved to the United States and settled in the Hudson Valley, operating out of a stone barn on the property until the current smokehouse was purchased in the early 2000s. It was in this barn that Simon created Samaki’s signature brick kiln smokers. A design that the company still uses in its current smokehouse.
Simon’s son Jason started working for his dad as a teenager and now has taken over for his father, carrying on the family tradition of exceptional hand-crafted smoked fish.
Here at Samaki Smoked Fish Company, we are proud to be a family run and operated smokehouse. We believe that having passion and drive to do your best everyday reflects in the quality of our products. Our all natural, artisanal smoked fish is not what we do, but who we are.