Meet Jade Taylor — former Boeing engineer and the US seafood entrepreneur behind the new Charleston, South Carolina-based smoked salmon company, Angel Oak Smokehouse.

Jade joins Catch the Current, the new podcast from Undercurrent News, to talk about Angel Oak Smokehouse’s upcoming launch at Seafood Expo North America in Boston next month; the knowledge she’s gained from Boeing that she’s channeled into her current business; and the importance of educating consumers about smoked salmon.

Listen below!

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Don’t have time to listen? Find a transcript of season 1, episode 2 of Catch the Current below:

Amanda Buckle (AB): You’re listening to Catch the Current, the new podcast from Undercurrent News, your source for seafood news data and prices. I’m Amanda Buckle.

Lorin Castiglione (LC): And I’m Lorin Castiglione.

We are recording live from beautiful Palm Desert, California, where the National Fisheries Institute is hosting its 2025 Global Seafood Market Conference. Joining us on the podcast is Jade Taylor, the owner of Angel Oak Seafood, which is launching in Boston in less than two months. Jade, thanks for joining us on Catch the Current.

Jade Taylor (JT): Thank you for having me.

AB: Number one, I can’t believe we’re talking about Boston at GSMC, but it is coming up quick.

Jade, we talked just briefly for the first time a few days ago at the start of the conference, and I was shocked to learn that you previously worked at Boeing as a structural and payload design engineer. Now you’re following your family legacy in the seafood industry. Can you share a little bit about your background and how it led to the creation of Angel Oak Smokehouse?

JT: Absolutely. I studied mechanical engineering at Duke University and from there went straight to work at Boeing. I was there for almost a decade and worked first as a repair engineer on the 787 Dreamline and then went to work as a design engineer.

And I never in a million years thought that I would be joining the family business of smoking fish. I’m one of three girls. There was no way any of us were joining,

AB: Fast forward

LC: Spoiler alert.

JT: Fast forward — I had many late-night conversations with my dad and I started to reflect on his legacy and the idea that it wasn’t going to continue. Was there a space for me to come in? And what would that be? So after trial and error with smoking salmon myself, I realized it is something that I love, and my husband and I love to do. So we started small in our house and we were FedEx-ing back and forth samples to my dad, saying, “What about this taste?”

And he was like, “Yes, but try again.” Or, “what about this?”

AB: So I’m going to stop you there. You’re sending samples back and forth. You have to tell people where you are and where your father is.

JT: I’m in Charleston, South Carolina, and my dad is in Miami. So it was quite a lot of expensive FedEx-ing, but absolutely worth it. The product we have right now is outstanding.

We make hot- and cold-smoked. The hot-smoked is our flagship that we can’t wait for everyone to try in Boston. 

LC: Jade, tell us a little bit more about Angel Oak. Where are you sourcing the salmon from? Will your products be at retail or foodservice? Is private-label something you’re also considering? Tell. Us. Everything.

JT: I grew up in a family where the art of smoked salmon was always there.

AB: Now, you said your father’s in Miami, but did you grow up in Miami? Because you have a very unique accent.

JT: I was born in England. We moved to Miami when I was eight and we moved to set up his facility in Miami. From there, I moved up to Charleston and I’m extremely proud of continuing this family legacy.

We’re using this time-old recipe and we’re giving a modernized twist with the machines we use and the smokers we use. So Angel Oak Smokehouse is based in Charleston and we’re really about elevating, celebrating and sharing the art of smoked salmon to this new generation that we hope to bring it to, especially through social media.

We’re going to do a huge push with simple recipes to show people how versatile hot- and cold-smoked salmon is.

AB: What is the difference between hot- and cold-smoked salmon? 

JD: I am so glad you asked because the average consumer at the grocery store does not know. I’ve gone around to my friends. They have no idea what hot-smoked salmon is. They’re thinking spicy. They’re thinking warm. It’s not warm. It’s all about the temperature that you cure the salmon at.

Cold-smoked is cured at a lower temperature. It’s what you know that’s silky, buttery, put on a bagel. And then hot smoked salmon is cooked at a higher temperature and you see it —

LC: More of a jerky style?

JT: No, it’s more like a portion that you put on a salad.

You get different sizes, but a four-ounce portion. you’ll see it in the grocery store. And it’s so versatile. It’s ready-to-eat, which is something that’s so important nowadays and growing more than ever.

Photo courtesy of Angel Oak Smokehouse

AB: Yeah, that’s been a big topic at GSMC, ready-to-eat. And it seems like everybody just wants convenience. So that’s a great entry point for you now, right?

JT: Absolutely. When we saw that, we were ecstatic because hot smoked salmon is ready to eat. You can put it on a bagel.

You can put it into a pasta. But we are definitely excited to showcase our hot-smoked salmon and other products at Seafood Expo North America. We believe in the quality and flavor of our products, and we can’t wait for people to try them.

As for friendly competition with Highland Farms, well, we’re always up for a challenge. We admire the success of my dad’s business and the recognition they have received. But we also believe in the uniqueness and excellence of our own products. So who knows, maybe there will be a friendly bet or competition in the future.

In the meantime, we are focused on building our brand, educating consumers about the benefits of hot-smoked salmon, and expanding our presence in the Southeast market. With our state-of-the-art facility, high-quality products, and dedicated team, we are confident that Angel Oak Smokehouse will stand out and make a mark in the American market.

And if you’re looking for a delicious way to enjoy hot-smoked salmon, try our hot-smoked pesto grilled cheese recipe. It’s a flavorful twist on a classic dish that will leave you craving more. Stay tuned for more exciting updates from Angel Oak Smokehouse as we continue to grow and innovate in the seafood industry.

Exploring the Unique Delights of Salmon Salami at Angel Oak

When it comes to culinary experiences, there are always new and exciting products hitting the market. One such product that has been making waves is salmon salami. While many may not have heard of this unique delicacy, those who have tried it can attest to its deliciousness.

Angel Oak, a company known for its premium seafood products, has recently introduced salmon salami to their lineup. This unconventional take on traditional salami has garnered attention for its bold flavors and innovative approach to seafood charcuterie.

Unlike traditional salami, which is typically made from pork or beef, salmon salami offers a unique twist on a classic cured meat. The rich, buttery texture of salmon pairs perfectly with the savory spices and herbs used in the salami-making process, creating a truly unforgettable taste experience.

At Angel Oak, they pride themselves on being elevated yet approachable. This ethos is reflected in their packaging, which is designed to appeal to consumers who appreciate quality seafood products. The attention to detail and commitment to excellence is evident in every aspect of their business, from sourcing the finest ingredients to crafting exceptional products.

Visit Angel Oak at Boston Booth Number 3352

If you’re eager to try salmon salami for yourself, be sure to visit Angel Oak at their booth at the upcoming Boston event. Booth number 3352 is where you can sample this unique delicacy and discover why it has become a favorite among food enthusiasts.

As we look forward to the new year, it’s clear that consumers are craving unique and innovative products like salmon salami. While there may not be a family-friendly competition this year, Angel Oak is paving the way for a new era of culinary delights that are sure to impress even the most discerning palates.

So, if you’re ready to elevate your dining experience and try something truly special, be sure to check out Angel Oak and their delicious salmon salami. Trust us, you won’t be disappointed.

Thank you for tuning in to this Undercurrent News production of Catch the Current. Stay tuned for more exciting food trends and culinary adventures.