Mike Jensen grew up around his parents' retail smokehouse in Bremerton, Washington. Graduating from the University of Washington with a degree in business, Mike jumped at the opportunity to purchase a small meat market in the North Seattle neighborhood of Greenwood. Jensen's reputation as Seattle's premier smokehouse has developed over the last 25 years.

Our cutters hand-select and fillet our fish to ensure we start with the finest quality product. Each batch of smoked salmon is brined in Mike's special brining recipes that he has developed over his years of experience in the smoking business.

Our fish are slowly smoked for up to 18 hours using our unique blend of hardwoods and cooking process. This extended smoking process allows us to offer the richest smoked flavor and color you will ever experience.

Jensen's has been serving the Seattle area for over 25 years, supplying fish to local food stores and many of the vendors of the world famous Pike Place Market in the heart of Seattle's waterfront. 
"Their King Candy smoked salmon is some of the best we've tasted" - NW Palate Magazine

"The Northwest and salmon go hand in hand, and Jensen's smokes up the finest wild salmon money can buy." - Examiner

"The slow smoking method is the key in bringing out the soft texture and rich flavor." - Junglecity.com

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