About Blackrock Smokehouse

At Blackrock Smokehouse, we believe that food should tell a story—and ours begins long before our first batch of smoked fish. It begins with the land and sea of Ktaqmkuk (Newfoundland), where Indigenous and non-Indigenous peoples alike have relied on the ocean’s abundance for generations.

Blackrock Smokehouse is proudly Indigenous-owned, with partners from Miawpukek First Nation and Qalipu First Nation. Our company honours the deep relationship our ancestors held with the waters, where smoking fish was not just a method of preservation—it was a ceremony of connection, community, and survival. Across Mi’kma’ki and the broader Atlantic region, families gathered around smoke to share stories, prepare for the seasons ahead, and pass down knowledge of the land and sea.

Inspired by this heritage, we’ve built a company dedicated to producing premium smoked fish that celebrates both tradition and innovation—a bridge between old ways and new opportunities.

We specialize in crafting smoked salmon, eel, mackerel, and steelhead trout—sourced with care, prepared with precision, and smoked to perfection. Every product we create reflects our commitment to quality, sustainability, and respect for the waters that sustain us.

Our Mission

  • Quality First – Delivering consistent, high-end smoked products that meet the standards of chefs, grocers, and families alike.
  • Local Roots – Working with Indigenous harvesters and Atlantic suppliers to strengthen food systems and support coastal communities.
  • Innovation with Tradition – Honouring time-tested smoking methods passed down through generations while embracing modern food safety and processing practices.

As we grow, our focus remains on sharing the authentic taste of Newfoundland and Labrador with the world—while upholding the values of respect, reciprocity, and cultural pride that guide our work. From the first catch to the final cut, everything we do is shaped by our connection to place, people, and purpose.

Welcome to Blackrock Smokehouse—where the sea meets the smoke, and tradition meets today.

Artisanal products at commercial scale

At Blackrock Smokehouse, our craft is rooted in the rich coastal and Indigenous heritage of Newfoundland and Labrador—where smoking fish has long been both an art and a necessity. From Mi’kmaw fish camps to outport flakes, the practice of curing and smoking connects generations and cultures through shared respect for nature’s resources.

We carry that spirit into everything we make, combining traditional knowledge with modern production. Operating as a certified wholesale producer, we ensure that every fillet reflects the authenticity of its origins and the reliability expected in today’s market.

The result: premium smoked seafood that embodies the rugged beauty, resourcefulness, and cultural richness of this place we call home—crafted with care, delivered with consistency.