Mainebiz

V O L . X X X I I N O. X X I V § 2 O C T O B E R 1 9 , 2 0 2 6 18 M A D E I N M A I N E F O C U S Dunstan Smokehouse responds to demand for smoked fish B y S l o a n e M . P e r r o n T ucked behind Pine Tree Seafood at 655 U.S. Route 1 in Scarborough, Dunstan Smokehouse has grown from a two-car garage into a full-scale smokery and production space. Founded in 2022, Dunstan produces hand- crafted smoked seafood from a space defined by its Irish-inspired façade and sense of tradition. Inside Pine Tree Seafood, the retail front for Dunstan Smokehouse, the atmosphere is welcoming and familiar. Customers linger to chat with owner Jim Hartley, who views personal connection as central to the business. The company is a family affair with Hartley's father- in-law and children working alongside him. Several Scarborough High School students he once hired have also stayed on well after graduation. Those experiences inspired Hartley to become an employee-owned company. The idea of smoking seafood emerged as a practical way to extend shelf life. Hartley and his team purchased a smoker from Cabela's and began experimenting with flavors. What started as an experiment quickly proved suc- cessful as customers responded positively to the new products. "I was surprised by how many people actu- ally liked smoked seafood, and there are not a lot of companies doing it. It was a niche for us," Hartley says. The smokehouse initially focused on smoked salmon before expanding into cream cheese- based dips and pâté. The team later began smoking other seafood, including mussels. Today, the shop offers both hot and cold smoked fish, using traditional preservation methods and slow cooking to lock in flavor. The hot smoking process begins with fillet- ing fresh fish, with a strong priority on locally sourced seafood. Oak wood chips fuel the smoker, while the heat and fan system act like a convection oven. Cooking typically takes six to seven hours. Creating value for underutilized fish species is a key focus. One success is a Maine pollock dip developed in partnership with the Maine Coast Fishermen's Association and made entirely in Maine. Local fishermen approached the Smokehouse to help raise awareness of species that are often overlooked. Hartley believes that small businesses are the "fabric of communities" and emphasizes relationship building. That approach has led to partnerships with organizations, including SalmoGen, an Atlantic salmon broodstock company in Franklin, and members of the Penobscot Nation. Dunstan is an intentionally small operation to ensure high quality. Unlike big box stores, Hartley and his team know exactly what goes into their food products. "I'm a big believer in food not being mass produced," he says. Dunstan Smokehouse products are sold in more than 50 retail locations across Maine. While the business continues to grow, Hartley is focused on maintaining its regional identity. Future expansion may follow the I-95 corridor into neighboring states, but the team is cau- tious about growing too quickly. Maine remains at the core of the company's mission. At the time we talked with them, the team had hoped to develop recipes using additional unde- rused species, including bluefish and mackerel. "Our vision would be to grow out of this space and go into bigger spaces," Hartley says. "We want to hire more hardworking Mainers to help us continue to grow and produce the state's best smoked seafood products." Editor's note: is story originally ran on Jan. 8, 2026. Atlantic Salmon sliced at Dunstan Smokehouse in Scarborough. P H O T O / T I M G R E E N WAY Jim Hartley P H O T O / T I M G R E E N WAY Arctic Char rests on racks in a kiln at Dunstan Smokehouse in Scarborough. We want to hire more hardworking Mainers to help us continue to grow and produce the state's best smoked seafood products. — Jim Hartley Dunstan Smokehouse

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