Samaki Smoked Fish Company began in East Africa, on the slopes of Mt. Kenya. Simon Marrian was running safari camps and started smoking fish as a hobby. He started off slowly, smoking yellowfin tuna at first and then other local fish. Soon his hobby became a thriving business and his products quickly earned an international reputation for excellence.
In 1983, Simon and his young family moved to the United States and settled in the Hudson Valley, operating out of a stone barn on the property until the current smokehouse was purchased in the early 2000s. It was in this barn that Simon created Samaki’s signature brick kiln smokers. A design that the company still uses in its current smokehouse.
Simon’s son Jason started working for his dad as a teenager and now has taken over for his father, carrying on the family tradition of exceptional hand-crafted smoked fish.
Here at Samaki Smoked Fish Company, we are proud to be a family run and operated smokehouse. We believe that having passion and drive to do your best everyday reflects in the quality of our products. Our all natural, artisanal smoked fish is not what we do, but who we are.