Fishermen: Let B&E Meats and Seafood Custom Smoke Your Salmon!

Author: B&E Meats and Seafood
August 06, 2019

Smoke ‘Em If You’ve Got ‘Em!

 

To serious fishermen and Sunday anglers, what to do with your catch is as important as the excitement of the catch, especially if you have a really productive fishing trip/season. You want to enjoy your haul for months to come, but how do you preserve it? One of the best ways is to smoke your salmon. Most of us don’t have a way to smoke salmon at home, so we look for a business that does it well.''

 

At B&E Meats and Seafood, we’ve been smoking salmon since just after our Des Moines location opened in 1975. Co-founders Bob and Earl Green (the original “B&E”) had a friend named Bob Fish who had a market in Moses Lake. “He told us there was money to be made in smoked products and talked us into it. He suggested some seasonings and we worked on a recipe until we were happy with it,” says Earl. Adds Bob, “In those days, meat was sent to smoke houses and brought back to sell. We weren't sure we could do it, but we decided to try. We bought the first smoker and tried recipes and different ideas, and it kept growing.” The ‘best of’ awards started rolling in after we started smoking. Now three of our four stores have smokers.

 

Our Newcastle location smokes hundreds of pounds of salmon each month. Anglers can bring their fish into any one of our four locations.

 

Click Here For Directions.

 

 

BACK