Smoked Fish

Guaranteed Overnight and Saturday delivery service are not available tocustomers in "remote" locations. Remote locations are defined aslocations outside of the carriers priority delivery areas. We are notresponsible for perishable items delivered to remote areas.  To guarantee delivery, we must have proper and complete addresses. Sorry, we cannot deliver to P.O. Boxes or APO & FPO addresses.

Shipping: All perishables arrive in insulated polystyrene containers with ice packs.   Your order includes a free re-useable styrofoam cooler and gel-ice packs.Order by 9:00 am for next day delivery within the 48 contiguousU.S.states Monday thru Thursday. Saturday delivery is available for anadditional $20.00. Delivery to Puerto Rico, Alaska, Hawaii, VirginIslands is also additional.

Returns: If you are not satisfied with your order simply return the unusedportion, so it arrives cold, postage paid, within 5 days of receivingyour order, and we will replace your order or refund you for the unusedproduct.

All Springfield smoked fish products are very easy to use (see recipes), basic formats are:
Vacuum packed Fillets - These can usually be sold either refrigerated or frozen.
Jarred - Pickled herring comes in gallon, 32oz or 16oz sizes.
Hand packed plastic containers - For items such as salads & flavored cream cheese spreads,
we offer 8oz or 5lb.
Boxed or Air Packed - Items packaged this way include chubs, whitefish, sable and other whole fish, not usually sold frozen

Packaging

REAL WOOD FIRES FOR SMOKING
Liquidsmoke can be bitter, piped smoke can loose its flavor due tocondensation along the pipes. The only clear choice is our technique,which insures consistent great taste. Our smoke is produced directlyunderneath the fish using real wood fires.

FRESH INGREDIENTS AND REAL SPICES
Whileothers may use imitation sour cream and liquid or powdered spices,Springfield Smoked Fish uses only fresh onion, sour cream and realspices in all our pickled herring. Again, taste is the difference.

LIMITED USE OF PRESERVATIVES
Smokingfish used to be done as a means of preservation, But that process makesa very dry and salty product. Today, smoking is used more forflavoring, so some preservatives are necessary, but we will not overdoit. Others will date the shelf life of pickled herring for 1 yearbut ours has a 6 month date demonstrating our choice to limit the useof preservatives. Some producers will use pumped in humidity to plumpup the fish and add weight, we will not.
KOSHER
Notall smoked fish is kosher. However, all our products are certifiedKosher. A Kosher fish has to have scales and fins. This eliminatesshellfish, sharks, eels, etc. In addition a kosher plant has to beinspected for cleanliness, manufacturing practices, and to ensure thatthe integrity of the Kosher fish is maintained.

Milo'sSmoked Fish uses only fresh and choice cut raw fish to produce the bestpossible finished product. Selection is made by skilled personneltaught by years of experience. Below are some examples of the highquality production techniques that most other smoked fish companies donot use:
TRADITIONAL SMALL BLOCK OVENS
Wechoose not to use huge automatic ovens to preserve the tradition of thequality flavor that comes form viewing the smoking as an art form vs. ascience.
SMALL WATCHED BATCHES
Ratherthan aiming for quick, massive quantities, we find it easier to produceperfect results and maintain product freshness when using smallerbatches.

Quality Control

Milo's Smoked Fish was founded in 1999 in Springfield, MA to service the local area.
Maintaining its roots, it has been run by the Milo's family for a time now,
and has expanded to nationwide distribution, under both the Springfield and Milo's brand names.

Company History

      About Our Company

smoked fish of different species