WRITTEN BY JORDAN KOSSUTH
The ‘O’ in Big O’ Smokehouse comes from Osterhaven, a family committed to celebrating their Michigan heritage and providing the community with high quality smoked fish and meats.
Their story begins over 50 years ago, with great-great grandfather Paul Osterhaven’s career in the Grand Rapids seafood business. His son Bruce Sr (later nicknamed “Big O”) followed in his footsteps soon after, founding a local fish market – one that continued to evolve over time into the distribution center we now know as Superior Foods.
Keith Osterhaven spent years working with his father and perfecting the art of smoked seafood and meats, inspiring him to open his own business to bring his creative vision to the West Michigan community. In 1997, he opened Big O’ Smokehouse in Caledonia – a name paying tribute to his father, Bruce Sr.
Today, Big O’ Smokehouse is owned and operated by Keith’s youngest sons, Kurt and Bruce Jr, who continue to maintain the family’s legacy of excellence and hard work. Under their leadership, the business has seen a refresh in social media presence brought to life by Jake Britton of Wise Bear Creative, as well as exciting growth into new products showcasing smoked meats and fish.
And though the faces behind the counter have changed throughout the decades, the Osterhavens’ have maintained the same recipes and same methods that have made Big O’s a household name, remaining devoted to providing customers with exceptional locally sourced products at affordable prices.
A TIME HONORED TRADITION
What will you find at Big O’ Smokehouse? The better question might be what won’t you find there!
Their storefront is located in Caledonia – the same building where their mother operated Big O’ Fishhouse for a decade. The building has been completely renovated to create a market-style space, as well as dedicated areas for preparation and smoking.
The commercial coolers showcase a variety of ready-to-eat smoked products, including classics like beef brisket, chicken breasts, pork chops, and turkey breasts and drumsticks. Their Smoked Bratwurst will take your camping trip to the next level, with a choice between regular, hot, and cheddar flavors.
Big O’s Smokehouse also boasts an impressive line of Smoked Salmon Jerky – thick hand-cut premium salmon available in Sweet & Smokey, Cajun, Salt & Pepper, and Pepper Garlic. You’ll even find some new favorites, like their Smoked Shrimp, marinated and brined in Big O’riginal spice blends and slow cooked to perfection. Smoked shrimp is great on its own or even in a creamy alfredo sauce over pasta.
“SMOKED FISH IS OUR BREAD & BUTTER”
All fish smoked at Big O’ Smokehouse is sourced from sustainable fisheries. As Bruce puts it, “We’re not trying to wipe out the water – we rely on our Great Lakes for a plentiful source of fish in the future!”
Smoked fish can serve as a great entrée, appetizer (think charcuterie boards!), or as an ingredient added to your favorite recipes. When shopping with a specific use in mind, there is some important fish terminology that will help determine your cut.
At Big O’s you can find Smoked Whole Fish including chubs, lake herring, rainbow trout, salmon, and whitefish. A whole fish is a traditional favorite, a freshly caught and smoked fish sold completely intact – including head, tails, and fin.
For those looking for a fresh caught entrée without the preparation, a dressed fish is one that has had all organs, scales, head, tail, and fins removed. Check out their selection of Whole Dressed Fish, wild-caught and ready to be cooked!
Whole Smoked Rainbow Trout: A hyper local treat – Michigan raised rainbow trout from Eagle Creek in Jackson.
Whole Whitefish – Great Lakes caught
Whole Smoked Cisco – Lake Superior caught
Whole Smoked Salmon – Alaskan caught
Another traditional favorite is Smoked Fish Steaks, a sizeable cross-cut slice of dressed bone-in salmon, trout, or whitefish smoked with maple blend chips.
FILLETS FOR DAYS
A fish fillet is a boneless piece cut lengthwise from the side, and away from the backbone. Big O’ Smokehouse offers a wide range of seasonally available whitefish, lake trout, rainbow trout, steelhead, and arctic char fillets. In fact, one of their best-selling products is a natural smoked salmon fillet, made with fresh Atlantic salmon and available in Black Pepper, Classic, Cajun, and Maple flavors. Bruce recommends using their smoked salmon to add flavor to a quiche or chowder.
At Big O’s, smoked fish is prepared and brined in salt water and brown sugar for 12-20 hours, racked, and moved into their smokehouse for several hours, depending on the size and type of cut. Fish like salmon are perfect for smoking, as they have a higher oil content which helps maintain moisture throughout the smoking process. And as a bonus, these protein-packed fish also offer the most omega-3s, essential fats with proven health benefits.
Find freshly smoked fish fillets in over 100 retail locations across Michigan – including Grand Rapids’ own Bridge Street Market!
SMOKED FISH DIPS
Everyone knows the best part of a potluck or picnic is the dips, and Big O’s fresh smoked fish spreads are here to make you everyone’s favorite party guest. With a variety of options, you’re sure to find a spread for every palate.
Smoked Whitefish Spread: A cream cheese and sour cream base with smoked whitefish, garlic, green onion, and spices. All you need is the perfect “delivery system” – Hint: try it on an everything bagel!
Smoked Salmon Spread: A cream cheese and sour cream base with smoked salmon, horseradish, and Cajun spices.
Smoked Shrimp & Herb Spread: One of the newest additions, this one-of-a-kind spread is made with smoked shrimp and a garden blend seasoning.
Cajun Shrimp Spread: The spicy new feature is a must-have made with smoked shrimp and a Cajun cayenne pepper spice mix.
Stop by Bridge Street Market to pick up a box of toasted crackers, pita chips, or baguettes and an 8-ounce container of your favorite spread to satisfy all your summer snacking needs.