Salt Harbor Oyster & Smokehouse
Seattle, Washington, USA
Salt Harbor works a small tidal lease and a wood smoker on the same pier. We tumble and cull our own oysters, then cold-smoke line-caught salmon over alder the way the crew was taught by their grandparents. Everything is sold at the gate or packed for local pickup within a day of the catch, so you taste the cold water it came from and can ask exactly which bed or boat it came off.
What they grow and make
How they farm
Their story
This comes from the cold, clean waters off the green valleys of the Pacific Northwest. The season sets the pace here, not a schedule.
What makes it different: it is harvested from the wild rather than farmed.
Salt Harbor Oyster & Smokehouse is run by people who still go out on the water themselves.
Landed, iced, and brought to market within hours.
Restaurants that source from Salt Harbor Oyster & Smokehouse
- Fieldstone Farmhouse (Coastal in the Market District)
- Little Grove Kitchen & Bar (Coastal in Old Town)
- The Humble Room (Southern in North End)
- The Local Supper Club (Plant-forward in Harbourfront)
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