Cap' N Mikes Holy Smoke

Down at the far end of the Saturday Ferry Plaza Market you can find Cap 'n Mike and his wife Sally

still, after nearly 30 years of farmer marketing, selling their world famous smoked salmon.  Cap N' Mike had been a Methodist minister for years but heard the call of the wild, got his captain's license and took ship, poles, bait and hooks to sea at the famous red-triangle region (famous white shark feeding ground) of Bodega Bay, located 44 miles north of San Francisco and just across the inlet from Tomales Bay, home to Hog Island Oyster.

Bodega Point, Sonoma County

"At my first farmers market in Redwood City, I didn't have labels or fancy packaging.  No prices even.  I just guessed at what each piece was worth.  I tossed my first batch of smoked fish on the table and it was gone in just over an hour.  And it's been fun ever since.  I found my wife and a world of friends at the farmers markets. Bringing the best fish to the best people, it's all about loving what we do."

The story goes that back in the 1990's Sally was a customer at the Marin County Farmer's Market and apparently had "her eye on the 'salmon dude.' Turns out he had his eye on her, too! They got married on Bodega Head."  Holy Smoke keeps it simple but the best, showing up – nothing more than tent kiosk at the Market – as rated one of the top ten seafood restaurants in all of San Francisco by many sources.  

The specialty is the lox sandwiches, put together with ACME brand bread (also a vendor at the Market), homemade cream cheese, the thinly sliced smoked salmon (lox), red onions and sometimes capers.  The quality comes from the passion.  "When the salmon calls, you've got to answer.  That's exactly what I did.  Who would have thought that almost 30 years later, I'd still be doing it and enjoying it.  Bringing the freshest fish right out of the cold North Pacific and slowly, over Alderwood coals, making the best smoked fish there is!"

First mate gift box, on its way to Quarry Lane