Catsmo Artisan Smokehouse, an artisanal smokehouse in the heart of the Catskill mountains, was founded in 1995 by Robert Simon. Robert’s vision began with the notion that quality supersedes all else. For 25 years, Catsmo Artisan Smokehouse has maintained this tradition and continues to use only the highest quality ingredients and the most precise methods of selecting and smoking salmon.

All fish arrives fresh–never frozen–just hours after being pulled from the icy cold waters in which they were raised. Each fish is inspected both by sight and by smell, the only smell that passes inspection is the scent of fresh water, not the smell of fish. Catsmo Artisan Smokehouse salmon is always smooth, silky, and buttery in texture–never dry, sticky, or pasty. That difference is the direct result of having the highest standards and a drive to produce the absolute best smoked salmon available.

Some products from Catsmo Artisan Smokehouse:

Catsmo Gold Label Smoke Salmon
Smoked with the perfect blend of apple and cherry woods, our salmon is praised for its delicate smoked flavor and silky texture.

Smoked Salmon Tenderloin
The quality is superior because the thick flesh of the fillet absorbs the salt and smoke to produce the most harmonious blend of flavors and silky texture, which melts in your mouth. Very lightly smoked, buttery, sweet, and meltingly rich within, the tenderloin cut was originally created for Russian Tsars.

Loch Kairn Farms Scottish Salmon
This buttery salmon is scotch cured and smoked using oakwood, as opposed to fruitwoods.

Paddlefish Caviar. Light to dark gray-black to greenish bead with a buttery texture and intensely strong but smooth, earthy taste.

Hackleback Caviar. Tiny, jet-black to brown beads with a briny zest. Dry, strong flavor and firm beads. Harvested from wild sturgeon caught in Tennessee, Kentucky, and Illinois. Specifically for customers who request it and/or already use Paddlefish. Limited availability.