U.S. smoked salmon producers join forces
Santa Barbara Smokehouse on Tuesday announced it acquired Maine-based Stonington Sea Products. Both companies produce cold-smoked salmon using Scottish product and traditional smoking methods.
Terms of the deal were not disclosed.
“This expansion is a perfect fit for our company,” said Tim Brown, president of Santa Barbara. “By joining together, our customers can now get fresh, never frozen, traditional smoked Scottish salmon and a full line of products from coast to coast more readily, while receiving the same high quality and superb taste they’ve come to know and expect from us.”
Santa Barbara operates a 15,000-square-foot facility in Santa Barbara, Calif., and imports Shetland Islands salmon weekly. The facility is one of only a few worldwide that uses a brick kiln where fish are hand-hung by rope to be smoked. The company markets its products under the Cambridge House brand.
Stonington Sea Products, located the seaward tip of Deer Isle, Maine, specializes in traditional Scottish products such as finnan haddie and kippers, as well as local favorites such as shrimp, scallops and mackerel.
“Preserving the traditions and heritage of old-world smoking methods has been our working philosophy for the past nine years,” said Richard Penfold, general manager of Stonington. “We are proud to join with Tim Brown and the Santa Barbara Smokehouse family, working together to provide extraordinary smoked seafood products.”
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