I worked at the smokehouse for 6 years with my dad learning the process of the dry cure artisanal smoking methods. During that time, he was a proud recipient of 6 SOFI awards for a few of his creations. Shortly, thereafter, my dad lost his battle with cancer and I took a break from the smoking atmosphere to work in a lobster facility.
My new position allowed me the opportunity to work with some wonderful people (local and far away). HACCP, BRC and Internal Auditing Certifications gave me the opportunity to work in a world wide marketing atmosphere and I wouldn’t be where I am today without those friends.
My husband Gary, is a life time fisherman and captain of the Casey-n-Taya. Fishing on the water all his life doing a little bit of everything from urchin diving, gill netting and hauling traps.
The old smokehouse was not in operation and we thought it would be a great opportunity to bring some life back into the building. After some major renovating and ALOT of paperwork, we finally opened the doors in April 2021.
We put in a lot of time and energy to get a product that was comparable to the superior quality product that was smoked by my dad back in the day. Our first priority is FRESH. All Natural Organic certified hard and fruit woods are used in the facility allowing us to offer Organic smoking service to local businesses.
Stop by our retail room and try a sample of our smoked seafood items or look around at some of the other small Maine businesses that we support and help promote their products.
Our Products Are Available At The Locations Below
https://mainecoastsmokehouse.com - Hancock, Maine