The idea of Martha’s Vineyard Smokehouse started with fishing buddies Gus Leaf and Nathan Gould. As the two thought about different ways to use their fish they began experimenting with wet and dry brines, different smoking temperatures, and using different woods. Eventually they explored a dry brine hot hickory smoked product that makes the Bluefish Filet and Bluefish Spread, which have become their signature products.
All of the fish prepared by Martha’s Vineyard Smokehouse is caught local by Gus and handled with extreme care. All of their fish is caught one at a time by hand with a rod and a reel. The catch eventually yields their Bluefish Filet and Spread and other unique specials, including smoked bonito, smoked yellowfin tuna, smoked sea bass, and smoked Menemsha mussels.
You can find Martha’s Vineyard Smokehouse products at Alley’s Farm Stand, Chilmark General Store, and the Edgartown Meat and Fish Market.