Milford Bay SmokeHaus has grown from a small, family-run trout operation into a respected Ontario producer of artisanal smoked fish. The business began with spring-fed ponds and a focus on raising high-quality rainbow trout, developing strong expertise in aquaculture. As demand grew, the business gradually shifted toward value-added smoked products. In 1986, a dedicated processing facility and modern smoking equipment were introduced to improve consistency and meet growing demand. Word-of-mouth success expanded the customer base, leading to partnerships with retailers across Ontario and the need for greater production capacity.

In 2017, Milford Bay further expanded by opening a larger, purpose-built processing facility at the Parry Sound Area Municipal Airport business park. Today, the company continues to grow its retail presence, product range, packaging, and production capabilities while maintaining its artisanal approach and attention to quality. After more than 50 years, Milford Bay SmokeHaus remains focused on producing high-quality, small batch specialty fish for customers across Ontario.