Angel Oak Smokehouse Wins Outstanding Packaging Award at Winter FancyFaire

Angel Oak Smokehouse, a fresh contender in the seafood arena, is gaining significant attention for its innovative approach to packaging. Based in Charleston, South Carolina, the company specializes in hot-smoked salmon and recently clinched the prestigious “Outstanding Packaging Award” at the Specialty Food Association’s (SFA) Winter FancyFaire, a prominent trade show dedicated to specialty food and beverages, held in San Diego this week.

A Unique Packaging Philosophy

Jade Taylor, the company’s founder and a former Boeing engineer, expressed her vision for the product’s packaging, emphasizing that it allows the hot-smoked salmon to take center stage. “Our packaging design really lets the product shine,” Jade stated, highlighting the careful consideration that went into their branding.

The design features a skin board for the salmon and incorporates gold-foil finishes that communicate the premium quality of the offering. Jade described the branding as “intentionally timeless and simple,” designed to focus the consumer’s attention on the beauty of the smoked salmon itself.

Standing Out Among Competitors

At this year’s Winter FancyFaire, Angel Oak competed against over 1,280 entries from the food and beverage sector, securing their win over notable finalists like Lady Babka Cinnamon Mini Babka and Knox & Dobson Moscow Mule.

Innovative Product Launches

Angel Oak Smokehouse, supported by UK-born salmon entrepreneur Jonathan Brown, who is also Jade’s father, launched their hot-smoked salmon at the Seafood Expo North America last year. They initially attracted attention for their innovative smoked salmon ravioli, which showcased the versatility of their product.

Gantt Taylor, Jade’s husband and co-founder, shared their mission to illustrate the flexibility of hot-smoked salmon. “You can toss it in a salad, mix it into pasta, or even serve it on a biscuit—these are some ways we’ve been capturing people’s taste,” he explained. “We’re focused on offering value-added products that enhance consumer experience.”

Concluding Thoughts

The recognition at the SFA Winter FancyFaire only amplifies the growing acclaim for Angel Oak Smokehouse, which continues to push boundaries in the seafood industry. As they strive to highlight the culinary potential of hot-smoked salmon, their dedication to quality and innovative product offerings sets them apart from the competition.

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