A Minnesota Book Award finalist!

Our first cookbook! After years of dreaming about it, followed by years of hard work, intense debate, testing, rewriting, and extended photo sessions, it is finally a reality. Produced entirely by Smokehaus staff and published locally and distributed internationally by the University of Minnesota Press.

Reduced shipping when ordered separately, otherwise regular shipping rates may apply. Want to order from your local bookstore? Ask for it by name or visit this page for some links.

From the publisher:

“A cultural icon of Lake Superior cuisine shares its story, recipes, and techniques

“A port city where shipping, the fur trade, hunting, and fishing—and infamously long, cold winters—have made the preserving and preparing of meat a singular art, Duluth, Minnesota, was uniquely well suited for the Northern Waters Smokehaus when Eric Goerdt launched it in 1998. Fresh off a stint in Sitka, Alaska, where he’d learned a method of smoking fish called kippering, Goerdt set up shop, and soon what had started as a small sandwich counter expanded into a downtown mainstay with a worldwide trade in its signature offerings, all manner of meat and fish smoked and cured on site. A celebration of the Smokehaus’s singular contribution to the region’s cuisine, Smoke on the Waterfront brings two decades of experience to the table, laying out for food-smoking devotees and for home cooks the stories, recipes, and techniques that have made the establishment a beloved fixture of Third Coast culture.” 

 "As a lover of smoked fish and amazing sandwiches, I can say that Northern Waters Smokehaus is doing nothing short of a public service for us in Minnesota. Using the highest quality locally sourced ingredients, with each item crafted with great care and attention, Northern Waters checks every box. Their place is a must-stop for myself and family whenever we travel through Duluth, and I know this book will be treasured by many!" —Sean Sherman, author of The Sioux Chef’s Indigenous Kitchen and founder of The Sioux Chef, Owamni, NĀTIFS, and the Indigenous Food Lab

"For hundreds of years in the mountains of Laos, Hmong people have been smoking fish and meats. Fire, smoke, salt, and time have been the elements that our people use to create simple and delicious foods. My soul deeply resonates with Northern Waters Smokehaus because even though I'm thousands of miles away from my parents’ homeland, I feel so close to home when I read this book. Food is a universal language we use to speak to each other regardless of where we come from and what we look like. Food is the common thread that connects our hearts together." —Yia Vang, chef/owner of Union Hmong Kitchen