The beginning

The journey began in 2018 when Jason Pipe and Juanjo Farray transformed their passion for deep-sea fishing into a reality with the creation of Smokehouse La Gomera. It’s a funny story that started with smoked bacon. Jason used to smoke bacon at home using an old fridge he had modified. One day, he had Juanjo try the bacon. Juanjo was impressed by the flavour. He wondered if this smoking technique could also be used for fish, and thus, Smokehouse La Gomera was born. 

The waters surrounding the Canary Islands are home to wild Wahoo, a fish from the tuna family, locally known as "peto," which is not as well-known as tuna. This fish has lean, white meat with a delicate flavour and is mercury-free. 

Km 0 products, Ocean-Friendly, and Sustainable

At Smokehouse La Gomera, every product is crafted with sustainability at its core. All ingredients are 100% from the Canary Islands, aiming to reduce carbon footprint. The wahoo are fished individually through sustainable practices, employing traditional fishing methods that respect the ocean's natural balance. 

A Touch of Lanzarote's Sea Salt

Once caught, the fish are lightly cured with sea salt from Lanzarote’s famous Janubio salt flats. These salt flats, which have been in use for centuries, produce a salt that is unique to the region. The combination of Lanzarote’s intense sun and the mineral-rich waters creates a salt that enhances the delicate flavours of the fish without overpowering its natural taste.

Palm Syrup Sweetness Meets Garajonay's Smoky Essence

The fish is delicately smoked, infusing it with the rich, aromatic essence of wood sourced from the Garajonay National Park (above), a UNESCO World Heritage site renowned for its diverse flora. To elevate the dish further, a drizzle of palm syrup from the enchanting island of La Gomera adds a delightful hint of sweetness, perfectly balancing the smoky flavours without overpowering the fish taste. 

Gourmet Products with Recognition

Smokehouse’s standout product, the smoked wahoo, is already featured in some of Spain’s most prestigious kitchens, including those run by Michelin-starred chef Miguel Navarro. He even references these products in his book “Tradition and Vanguard”, where he explores a fresh perspective on traditional gastronomy from La Gomera while remaining connected to the island’s roots and identity through its local ingredients.

To experience the taste of the Canary Islands one bite at a time, we recommend starting with the Smokehouse La Gomera Wahoo in Olive Oil. Here, nature, tradition, and sustainability come together in perfect harmony. It is now available in our Wine Shop Lanzarote. 

Thanks for reading!

Alessandra