Father & Son Launch Artisan Smoked Salmon Business

Martin Davis Jr. and his son Martin Davis III weren’t always smoked salmon experts.  In fact , Martin Jur. holds a PhD in computer science.  Martin III is a LEED certified professional, trained in architectural engineering.  Both men have spent the past few years consulting in the computer and web development industries.  So how do two detail oriented, tech-professionals decide to launch a business in the food industry?  As with many entrepreneurs, they’d come to that point in their lives where they felt the need to find their passion.

Martin Jr. had reached that point in a man’s career where he might choose to spend time rocking on his back porch or
launch into a second career. One evening, he and his son were discussing his next move and Martin III asked the big-daddy
question: “Dad, what makes you truly happy?” Because isn’t that what we all really want?
For this father and son team, memories of family trips to Alaska, fishing trips and of back-yard smoking of the river’s bounty
answered the question for both men. Martin Jr. had been smoking salmon for nearly 20 years on the family’s back porch.
He loved tinkering with the level of salt and sweetness in the brine and experimenting with the material to produce just the
right flavor in the smoke. Friends and family raved about the final product and he frequently heard the words, “you could sell that!”

Martin III had spent time working as engineering tech for the National Park Service in Alaska. While there, he met men who studied the spawning patterns of Sockeye salmon and became enthralled with the attention the state gave to sustainability  of the species. Martin III still makes annual trips to the 49th state to fish the Kenai and Kasilof Rivers.  Although life led father and son toward technical careers, it was a tenacious Alaskan fish that truly held their heart.

Perfecting the Martin x Martin Original Smoked Sockeye Salmon recipe took 20 years. They weren’t in a hurry.
“Production volume is for the big, sterile commercial facilities,” says Martin Jr.  What’s important to them is the creation of a quality product that reflects their love of wild Sockeye Salmon and the integrity of their family name. Their goal is to produce a delicious smoked salmon for folks throughout the country who appreciate artisan quality.

 

 Martin x Martin Smokery brines their salmon in a carefully managed, all natural mixture that has a much lower salt content than most of the similar commercially available products. This allows them to produce a product that features the taste of the delicious salmon itself, without its being overpowered by the brine. Their recipe makes a more versatile product and is a healthier alternative to most of the commercial competitors.  “Smoked Salmon has long been a “special feature” on holiday and special event tables,” says Martin Davis Jr., patriarch and recipe developer of the family duo. “We believe our unique low-salt, hot-smoked recipe has the potential to elevate smoked salmon from the occasional buffet to the every day.”

I had a chance to personally meet these guys and try their salmon when they participated in Fleurs et Vin last month, where they were a huge hit!  Martin x Martin Artisan Smoked Sockeye Salmon’s original recipe is now available for sale to the public and at wholesale pricing to those in the food service industry via their online storefront at www.martinsmokery.com.  For additional information about Martin x Martin Artisan smoked Salmon, contact Martin x Martin Smokery at 937-234-7281 or at [email protected].