Panos Brands Acquires The Santa Barbara Smokehouse

May 16, 2024 PANOS Brands

Santa Barbara Smokehouse is a leader in producing smoked salmon of the highest quality. SBS artisanal products are smoked in a smokehouse burning full logs in an open fire kiln. In addition to being served in foodservice channels, including many of the world’s finest restaurants and premier hotels, SBS products also are available in traditional retail outlets. 

Seven Seas International USA, LLC is Voluntarily Recalling Biltmore Smoked Sockeye Salmon Because of Possible Health Risk

April 3, 2023 FDA

Seven Seas International USA, LLC of St. Petersburg, Florida is voluntarily recalling 295 cases of Biltmore Smoked Sockeye Salmon with production lot R4058 because Listeria monocytogenes may be present in some product.

Acme Smoked Fish Introduces Danish Double-Smoked Salmon

December 8, 2022 Acme Smoked Fish Corporation

Acme Smoked Fish is launching an all-new product this holiday season: Danish Double-Smoked Salmon. This unique salmon from their Spence & Co premium product line is developed over a 24-hour process in Scandinavia bringing together innovation with time-honored techniques.

St. James Smokehouse Voluntary Recalls Scotch Reserve Scottish Smoked Salmon 4oz Because of Possible Health Risk

September 7, 2022 FDA

St. James Smokehouse of Miami, Florida is voluntary recalling 93 cases of St. James Smokehouse brand, Scotch Reserve Scottish Smoked Salmon, 4oz Packages (Product of Scotland) because it has the potential to be contaminated with Listeria monocytogenes, an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems.

Santa Barbara Smokehouse Increases Food Safety Investment, Achieves AA BRCGS Recertification

April 13, 2022 Santa Barbara Smokehouse

The Santa Barbara Smokehouse, Inc. is firmly committed to producing the finest smoked salmon to the highest standards of food safety and compliance. The company is continuously investing in the facility, equipment, programs and personnel in order to maintain and further improve all aspects of food safety, food defense, quality and compliance.