Fresh fish, caught in the clear, blue waters of Lake Superior, is the key to Everetts smoked fish success.

Everetts also use the time and knowledge needed to smoke each type of fish differently. The fish are smoked in old fashioned ovens, filled with dense smoke from fires of maple and oak wood. No preservatives are added.

Since 1940, the Johnson family at Everetts has created quality smoked fish on the south shore of Lake Superior.

Everetts Smoked Fish is a delicate, perishable product. All products should be refrigerated at 34 to 36 degrees.

Visit their website: http://everettfisheries.com/