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Specialties
Our business specializes in making Specialty Seafood Products from the finest fish and shellfish the Pacific Coast has to offer. We have three large smokehouses and unique to our company processing methods. Our products are for sale in our retail store. You can find them online at www.josephsons.com. Many restaurants, bed and breakfasts and hotels in our local area feature our products.
History
Established in 1920.
Anton Josephson, a life-long Columbia River Salmon fisherman started our company in 1920. He developed a process for salt curing in oak tearces the fabulous Columbia River salmon that was available 240 days out of the year. These salmon sides were thoroughly cured and then cold smoked in an old fashioned gravity smokehouse which we still use today. Since 1982 we have used AFOS smokehouses from Hull, England to develop our full line of hot and cold smoked fish and shellfish. In 2008 we added a third smokehouse made by Enviro-Pak in Clackamas, Oregon. This smokehouse has greatly expanded our capabilities and control of the processes. It has been instrumental in further development of our expanding line of smoked salmon jerky.