Episode 2.5 of Catch the Current: Introducing the Boeing engineer who founded her own smoked salmon business

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Meet Jade Taylor, a former Boeing engineer turned US seafood entrepreneur, and the mastermind behind the new Charleston-based smoked salmon company, Angel Oak Smokehouse. Jade recently sat down with Catch the Current, a podcast by Undercurrent News, to discuss Angel Oak Smokehouse’s upcoming launch at Seafood Expo North America in Boston, the valuable knowledge she has carried over from her time at Boeing to her current business venture, and the significance of educating consumers about smoked salmon.

Jade’s journey from a Boeing engineer to a seafood business owner is a testament to her diverse skill set and entrepreneurial spirit. With a background in mechanical engineering from Duke University, Jade spent nearly a decade at Boeing, where she worked on prestigious projects like the 787 Dreamliner. However, her passion for her family’s seafood business eventually led her to start Angel Oak Smokehouse in Charleston, South Carolina.

During the podcast, Jade shared her experiences of transitioning from the aerospace industry to the seafood industry and how she found her true calling in smoking salmon. She revealed that her initial experiments with smoking salmon in her home kitchen led to the creation of Angel Oak Smokehouse, a venture she now runs with her husband. Through trial and error, Jade perfected her recipes and received valuable feedback from her father, who resides in Miami, leading to the development of their flagship hot-smoked salmon.

Angel Oak Smokehouse prides itself on using traditional family recipes with a modern twist, incorporating cutting-edge machines and smokers to elevate the art of smoked salmon. Jade emphasized the importance of preserving her family’s legacy while adapting to the demands of the contemporary market, especially through social media platforms. The company aims to showcase the versatility of hot- and cold-smoked salmon through simple recipes and engaging content to appeal to a new generation of consumers.

One of the key highlights of the podcast was Jade’s explanation of the difference between hot- and cold-smoked salmon, a topic that remains unfamiliar to many consumers. She clarified that cold-smoked salmon is cured at a lower temperature, resulting in a silky, buttery texture ideal for spreading on bagels. In contrast, hot-smoked salmon is cooked at a higher temperature, making it a ready-to-eat option suitable for various dishes like salads or pasta.

As Angel Oak Smokehouse gears up for its launch at Seafood Expo North America in Boston, Jade expressed her excitement for introducing their exceptional products to a wider audience. With a focus on ready-to-eat convenience and high-quality ingredients sourced from reputable suppliers, Angel Oak Smokehouse is poised to make a significant impact in the seafood market.

In conclusion, Jade Taylor’s journey from Boeing engineer to seafood entrepreneur is a testament to her resilience, innovation, and dedication to preserving her family’s legacy. Through Angel Oak Smokehouse, she is not only bringing a fresh perspective to the traditional art of smoked salmon but also inspiring a new generation of consumers to appreciate the rich flavors and versatility of this beloved seafood delicacy. Stay tuned for the official launch of Angel Oak Smokehouse and immerse yourself in the exquisite world of smoked salmon like never before. Angel Oak Smokehouse is a Southern-based company that prides itself on offering high-quality hot- and cold-smoked salmon products with a focus on educating consumers about the benefits of omega-3s, especially for women and new mothers. The company’s commitment to quality and innovation sets it apart in the American market, where competition in the smoked salmon industry is fierce.

With a plan to expand its operations in the Southeast, Angel Oak aims to introduce unique flavors from the South and educate consumers on the benefits of smoked fish. The company’s founder, JT, emphasizes the importance of focusing on the Southeast market, where smoking fish is not as common as smoking meats. By introducing consumers to the concept of smoked fish and highlighting the health benefits of their products, Angel Oak hopes to carve out a niche in the market.

As the company continues to grow, Angel Oak is looking to increase its headcount to about 50 workers over the next five years. The modern smokehouse requires a range of skills, from line workers to sales professionals, with a strong emphasis on quality control. Drawing on her experience as an engineer at Boeing, AB has implemented stringent quality standards at Angel Oak, ensuring that the facility and processes meet the highest standards. The company’s commitment to sourcing the best ingredients, such as BAP-certified salmon from Norway and Chile, and using local oak for smoke chips, sets it apart from competitors.

Angel Oak’s dedication to simplicity and quality is reflected in its products, which use just three ingredients to create a delicious and healthy smoked salmon. By focusing on high-protein, low-ingredient products, the company aims to resonate with customers who value simplicity and transparency in their food choices.

The diverse backgrounds of Angel Oak’s founders, JT, LC, and AB, bring a unique perspective to the seafood industry. Drawing on their experiences in industries such as fashion, waste management, and engineering, the founders have leveraged their skills to create a successful and innovative company. By combining their expertise and passion for seafood, the founders of Angel Oak are taking a fresh approach to the industry and setting themselves apart from traditional competitors.

Looking ahead, Angel Oak is poised to make a splash at Seafood Expo North America, where consumers will get a taste of their unique smoked salmon products. While the company has not submitted for any awards this year, there is a sense of friendly competition with Highland Farms, the father’s business that won the Best New Retail Product Award for salmon salami last year. With a focus on innovation, quality, and education, Angel Oak is set to make a mark in the American smoked salmon market. Angel Oak Seafood is proud to announce the launch of our newest product, salmon salami. This unique and delicious offering is sure to delight even the most discerning seafood connoisseurs. While we will not be participating in any family-friendly competitions this year, we are excited to showcase our premium products at the Boston trade show, booth number 3352.

At Angel Oak, we pride ourselves on offering elevated but approachable seafood products. Our packaging reflects this commitment to quality and ensures that our customers receive the freshest and most delicious seafood available. We understand the importance of creating a memorable and enjoyable dining experience, and our salmon salami is no exception.

During a recent interview with Undercurrent News‘s Catch the Current, our team discussed the excitement surrounding the launch of our salmon salami. Our CEO, LC, expressed her enthusiasm for the journey ahead and highlighted the unique appeal of our new product. LC also jokingly mentioned that she may have become the favorite daughter in the family due to the success of Angel Oak’s latest offering.

As the conversation continued, our team members playfully called out to LC’s father, jokingly asking him to confirm her newfound status as the favorite daughter. These lighthearted moments showcase the close-knit and supportive atmosphere within the Angel Oak family, emphasizing our commitment to creating quality products and fostering strong relationships with our customers.

As we prepare for the Boston trade show, we are eager to share our passion for premium seafood with attendees. Our booth, number 3352, will feature a selection of our finest products, including the highly anticipated salmon salami. We invite visitors to sample our offerings, learn more about our company, and experience the exceptional quality that sets Angel Oak apart.

In addition to our presence at the trade show, Angel Oak is committed to keeping our customers informed and engaged with the latest news and updates from the seafood world. Our newsletter, Catch the Current, provides valuable insights, recommendations, and editor’s picks straight to your inbox. Stay on the pulse of the industry and discover the exciting developments happening at Angel Oak Seafood.

We are thrilled to be embarking on this new chapter in our company’s journey and look forward to sharing our passion for premium seafood with seafood enthusiasts around the world. Thank you for joining us on this exciting adventure, and we can’t wait to see you at the Boston trade show. Remember to stop by booth number 3352 to experience the unique and delicious offerings from Angel Oak Seafood.