Our Story

M.V. Smokehouse was started in 2014 when friends Chef Nathan Gould and Island native and fisherman Gus Leaf went fishing and caught a bluefish. Nathan smoked the filets, and gave them to Gus. “Gus loved it so much,” Nathan said, that he told Nathan, “We should start a business.” And M.V. Smokehouse was born.

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“Sourcing and handling make us unique,” said Nathan. “Gus catches 80 percent or more of the fish we use; also it is how he handles fish from the moment they’re caught and selected that makes the difference.” All the fish caught for their spreads are bled and iced immediately. Doing this preserves the meat from being exposed to blood and oils, keeping the meat clean. With bluefish, it makes a night and day difference.

Our fish are all smoked over hickory, we start smoking when they show up for season and we stop when they leave towards warmer waters. Come try our unqiue and locally concious product next season, we are proud of our team and products !

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