Billy Whitlock will need all five smokers this morning.
It’s a little before 6 a.m. on Wednesday, July 8. Whitlock and his crew have 53 hours to smoke 2,500 pounds of fish.
During a normal week, Brandywine Fisheries goes through 500 pounds of hot-smoked fish — mostly Chinook and Coho salmon — between its tiny Springfield shop and 10 farmers markets stretching from Roseburg to Portland…