About Us
Rooted in Idaho.
Smoked to Perfection.
Sun Valley Smoked Trout began in the heart of the Idaho mountains, where clean waters, wild beauty, and a love for good fish sparked something truly delicious. What started in a small local smokehouse has grown into a nationwide favorite—all while staying true to quality, tradition, and the unmistakable flavor that comes from doing things right.
Founder Tom Hickey moved to Sun Valley in 1969, leaving behind a corporate career in San Francisco after falling for the Idaho lifestyle. Following years in the wholesale food and wine industry, he opened Hickey’s Wood Roast in the late '80s. When the restaurant closed, Tom—ever the optimist—turned to the smoker in his backyard and started experimenting with smoking fish, selling small batches to local grocery stores. Inspired by Idaho’s native trout and a commitment to local foods, he launched Sun Valley Smoked Trout in 1996.
Over the next 25 years, Tom refined his craft—testing new brines, experimenting with seasonings, and perfecting the art of smoked fish. His dedication paid off, creating a product that many consider the best smoked fish in the country. Known for retaining the natural moistness of the fish while adding a rich, irresistible smoked flavor, our products have made their way from Sun Valley to dinner tables and gourmet shops from San Francisco to Manhattan.
In 2023, Sun Valley Smoked Trout entered an exciting new chapter when longtime commercial fishermen Jonah Torseth and Danny Kramer took over the business as partners. After years fishing the waters of Bristol Bay, Alaska—including operating the vessel U-8 in Egegik—they were inspired to bring their passion for high-quality fish back home. Danny was born and raised in Hailey, while Jonah has called the Valley home since 2002, working as a teacher at Wood River Middle School. With deep roots in the community and a shared love of fish, they’re committed to carrying on Tom’s mission: providing a clean, honest product that reinforces good living. Whether you're a long-time fan or just discovering us, welcome to the table. We hope you taste the craft in every bite.
Team
Behind every order is a team that takes pride in their work
and enjoys what they do. From day-to-day operation to sharing our products with new customers, each member brings their own skills, energy, and personality to the table.
President & Owner
Jonah Torseth
Jonah is a seasoned fisherman with a lifelong connection to the water and over 20 years of experience as a deckhand in Bristol Bay, Alaska—home to the world’s largest wild sockeye salmon run. His journey began far from Alaska, working in the sport fishing industry on Lake of the Woods at Sunset Lodge on Oak Island, Minnesota. It was there, among tight-knit crews and long summer days on the lake, that he developed the grit, work ethic, and deep respect for the fishing life that still guides him today.
After decades on the water harvesting some of the finest fish in the world, Jonah turned his focus toward the next step: preserving that quality through traditional smoking techniques and sharing it with others. Today, he continues to deckhand on the U-8, a vessel he co-owns with Danny, where his knowledge and steady hand help bring in Bristol Bay’s legendary sockeye. At Sun Valley Smoked Fish, every product reflects Jonah’s hands-on experience, from ocean to smokehouse. With an unwavering commitment to sustainability, craftsmanship, and flavor, he brings the best of the North to your table—smoked to perfection and rooted in a life spent chasing fish and honoring the catch.
Vice President & Owner
Danny Kramer
Danny has been fishing the waters of Bristol Bay, Alaska since 2008, predominately in Egegik. For 14 years, he honed his craft as a deckhand before co-purchasing and captaining the fishing vessel U-8, in 2022. In 2012, he also spent a season running charters out of Neah Bay, Washington, gaining valuable experience navigating the challenging waters of the Strait of Juan de Fuca. These years on deck taught him the discipline, skill, and perspective that come only with time spent on the water.
Danny’s deep knowledge of sustainable fishing practices, salmon handling, and industry standards directly contributes to the exceptional quality of our smoked fish. His experience ensures that every step of our process—from sourcing to smoking—is guided by expertise, care, and a true fisherman’s eye for quality. For him, fishing is more than a profession—it’s a lifelong pursuit, one that carries through to every fillet we prepare and every product we share.
Chief of Smokehouse Operations
Francisco (Poncho) Gamino
Born and raised in southern Idaho, Poncho has spent his entire life in the Wood River Valley. He began his working career as a farm hand, where he quickly learned that patience, adaptability, and resilience are key to success in agriculture. From there, he gained experience across a variety of fields—from working with Fish and Game to construction—before finding his current role, where he’s proudly been for the past five years. These experiences built a foundation of versatility and determination that still shapes his work today, both in and out of the smokehouse.
Smoking has long been a personal passion of Poncho’s, and he was fortunate to be given the opportunity to turn that hobby into something more. Fish, with its delicate nature and the speed at which it cooks compared to meat, is an art form all its own—one that he was taught and had passed down to him. Today, he continues to refine his craft, balancing tradition with skill, and bringing a depth of flavor and care to every piece that leaves our smokehouse. Helping him run the shop are his wife, Daphne, their kids, and his brother Andy—making it a true family effort rooted in care, pride, and community.
Sales & Marketing Manager
Jubal Toothman
With two years of commercial fishing experience in Bristol Bay, Jubal has firsthand knowledge of the work and care that goes into sustainable seafood. Since college, he has also spent several winters in Sun Valley working at Apple’s Bar and Grill at the base of the ski hill, as well as a winter in North Lake Tahoe, making snow at Northstar and ski instructing at Squaw Valley. These experiences gave him a strong appreciation for hard work, adaptability, and the unique culture of mountain and coastal communities alike.
Combined with time spent in various customer service roles, Jubal has learned how to connect with people and understand what they’re looking for. He uses this experience to introduce people to our products, share the story behind our smoked fish, and help them connect with our brand. Whether on the water, in the mountains, or working with customers, Jubal brings energy, authenticity, and a genuine respect for quality to everything he does.