Lee and Nancy Myers and son Lee Jr. have continued and perfected the slow carefully tended smoking process which takes an average of three days to complete. Five days for Lee's famous Indian style Smoked Salmon Jerky. Our smoking process turns the salmon and tuna into a beautiful red or golden color without the use of artificial coloring or additives.

Lee and Nancy started the Smokehouse after 20 years of commercial fishing on the Pacific Ocean, from Canada to Mexico. The "Navarro" pictured above was their last vessel. They raised their two children while living aboard their commercial fishing boats. Lee and Nancy retired from commercial fishing in 1982, having spent all of their lives fishing. Knowing it better than anything else, they could do nothing but remain involved with fish.

The Myers saw a need for a good quality fish market in the Brookings-Harbor area, one which would sell the best quality fresh fish to the public under the cleanest possible conditions. There is no fishy odor usually associated with fish markets. This is because fresh fish has very little odor, and cleanliness is the rule at the Smokehouse.

Visit this local fish processing plant and cannery and the adjoing beautiful gift shop today- the perfect addition to your stay in Brookings.