Another “must stop” along Lake Superior North Shore.
History:
W.T. Kendall, Cody’s great grandfather, opened the smoke house in Knife River in 1908. “It used to be a log smoke house that my grandfather built with an Indian buddy,” says Cody. The smoke house is now brick that has been blackened with years of fire and smoke. In 1952 W.T. passed the smoke house on to Russ Kendall, who later added his name to the family business.
It takes about two days for the Kendalls to smoke a batch of fish. First they put a brine on the fish by soaking it in a salt and water solution. For the sugar-cured Alaskan salmon, they add brown sugar to the solution. The fish are soaked for 24 hours and are then put into the smoke house where a fire is tended for 12 hours. The Kendalls only use maple that is harvested locally. “There is a lot of it in the area, and it has a mild taste,” says Cody. Whitefish and herring hang in the smoke house, whereas cisco and salmon are placed on trays. “There are hot spots in the oven and you have to get used to where they are so you know where to place things,” says Cody.
Russ Kendall’s Smoke House
149 Scenic Dr
Knife River, MN 55609
218.834.5995
HOURS: 9:30am-5:30pm every day of the year except Dec. 25
OWNER: Gordy Kendall
BEST BET: Sugar Cured Salmon ($14.90 per pound)
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