{"title":"Salmon","description":null,"products":[{"product_id":"naket-salmon-fish","title":"Naket Salmon","description":"\u003ch2\u003eNaket Salmon: Cured Thirty Hours in Sea Salt and Honey Whiskey\u003c\/h2\u003e\n\u003cp\u003eSalmon cured with whiskey, which sounds like a gimmick until you taste it. The alcohol does not survive as heat or harshness — thirty hours of curing takes that away and leaves what is underneath: a faint sweetness from the honey, a warmth behind the salt, and salmon that tastes more like itself rather than of anything added. Boneless, silky, and cut for slicing.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0760\/4597\/5830\/files\/candy_bites_17.gif?v=1713391308\" alt=\"Naket Salmon, cured fillet\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003eHow We Make It\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBoned by hand.\u003c\/strong\u003e Every bone removed before the cure so nothing interrupts a slice.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteeped in sea salt and honey whiskey.\u003c\/strong\u003e Real whiskey, not flavouring. This is the whole idea, and it is why we do not use cheap spirit — bad alcohol tastes like bad alcohol no matter how long you cure it.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCured about thirty hours.\u003c\/strong\u003e Controlled temperature and humidity across more than a day. Time is what softens the alcohol and firms the texture.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNothing added.\u003c\/strong\u003e No preservatives, no dyes, no gluten.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eHow to Eat It\u003c\/h2\u003e\n\u003cp\u003eTwenty minutes out of the fridge before slicing. Cold fat is stiff, and with a cure this delicate you would lose most of what makes it interesting.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOn bread with olive oil.\u003c\/strong\u003e Good bread, oil, a squeeze of lemon. The plainest version and the best one.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOn a board with cheese and fruit.\u003c\/strong\u003e The honey note gives it somewhere to go — pears, walnuts, a hard cheese.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThrough pasta.\u003c\/strong\u003e Stirred in off the heat at the very end. It is cured, not raw; heat only toughens it.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSliced thin, alone.\u003c\/strong\u003e Black pepper, nothing else. This is how you taste the whiskey.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTo drink.\u003c\/strong\u003e Dry white wine, or whiskey itself if you want the joke to land.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0760\/4597\/5830\/files\/candy_bites_18.gif?v=1713391487\" alt=\"Naket Salmon sliced on bread\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003eKeeping It\u003c\/h2\u003e\n\u003cp\u003eSealed and refrigerated at 32–39°F it holds up to three weeks. Once opened, eat within three to five days and press the air out before resealing — the delicate notes fade with air exposure long before the fish goes bad. It freezes at 0°F for up to two months; thaw overnight in the fridge.\u003c\/p\u003e\n\u003cp\u003eFuller guidance is in our \u003ca href=\"\/blogs\/news\/how-to-store-smoked-fish\"\u003estorage guide\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch2\u003eCommon Questions\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eDoes it taste of alcohol?\u003c\/strong\u003e No. Thirty hours of curing takes the sharpness out entirely — what remains is a warm, faintly sweet note behind the salt. Most people cannot name it as whiskey unless told.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs there alcohol in it?\u003c\/strong\u003e Trace amounts. Most of it dissipates during the long cure, but it is not alcohol-free. If you avoid alcohol entirely — for medical, religious or personal reasons, or if you are pregnant — choose our \u003ca href=\"\/products\/tanned-salmon\"\u003eTanned Salmon\u003c\/a\u003e instead, which is cured with salt alone.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow is it different from Tanned Salmon?\u003c\/strong\u003e Same care, different cure. Tanned is salt-cured and smoked over alder and applewood; this one is cured with whiskey and never smoked. Tanned if you want smoke, Naket if you want the salmon itself with something warm behind it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it cooked?\u003c\/strong\u003e Cured, not heat-cooked — the same principle as gravlax. Ready to eat from the pack.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAre there bones?\u003c\/strong\u003e None. All removed before curing.\u003c\/p\u003e\n","brand":"Smoke it fish","offers":[{"title":"Default Title","offer_id":46796403409174,"sku":"","price":33.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0760\/4597\/5830\/files\/naket-salmon-532099.jpg?v=1718172324"},{"product_id":"tanned-salmon-fish","title":"Tanned Salmon (Slightly Salted)","description":"\u003ch2\u003eTanned Salmon: Cured a Full Day, Then Smoked\u003c\/h2\u003e\n\u003cp\u003eThirty hours before it reaches the smoker. Six under a fan, twenty-four in cure — and that patience is what you taste: dense, silky slices that hold together on the knife instead of falling apart, with alder and applewood sitting behind the salmon rather than on top of it. Boneless throughout. This is the one we put out when we want to show what the smokehouse can do.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0760\/4597\/5830\/files\/candy_bites_34.gif?v=1713395801\" alt=\"Tanned salmon, sliced\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003eHow We Make It\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBoned by hand.\u003c\/strong\u003e Every bone out before curing, so nothing interrupts a slice.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAir-dried six hours.\u003c\/strong\u003e Lightly salted, then dried under a fan. This step forms the surface that lets smoke adhere evenly — skip it and the smoke sits unevenly.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCured twenty-four hours.\u003c\/strong\u003e A full day. Shorter cures are faster and cheaper; they also give you fish that weeps moisture and slices ragged.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSmoked over alder and applewood.\u003c\/strong\u003e Real wood, never liquid smoke — \u003ca href=\"\/blogs\/news\/what-is-liquid-smoke\"\u003ehere is why that matters\u003c\/a\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNothing added.\u003c\/strong\u003e No preservatives, no dyes, no gluten.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eHow to Eat It\u003c\/h2\u003e\n\u003cp\u003eTwenty minutes out of the fridge before slicing. Cold fat is stiff and mutes everything — with salmon this is the difference between good and very good.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOn a baguette with cream cheese.\u003c\/strong\u003e The classic, and still hard to improve on.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSliced thin, on its own.\u003c\/strong\u003e Cut across the grain, laid flat, black pepper and lemon. Nothing else needed.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThrough pasta.\u003c\/strong\u003e Stirred in off the heat at the very end — it is already cured, and heat only toughens it.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOn rye with butter.\u003c\/strong\u003e Dark bread, cold butter, no cream cheese. Lets the smoke through.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTo drink.\u003c\/strong\u003e Crisp white wine or cold vodka.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0760\/4597\/5830\/files\/candy_bites_35.gif?v=1713395985\" alt=\"Tanned salmon on bread\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003eKeeping It\u003c\/h2\u003e\n\u003cp\u003eSealed and refrigerated at 32–39°F it holds up to three weeks. Once opened, eat within three to five days and press the air out before resealing — the buttery edge fades with air exposure days before the fish goes bad. It freezes at 0°F for up to two months; thaw overnight in the fridge, never on the counter.\u003c\/p\u003e\n\u003cp\u003eFuller guidance is in our \u003ca href=\"\/blogs\/news\/how-to-store-smoked-fish\"\u003estorage guide\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch2\u003eCommon Questions\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIs it cooked?\u003c\/strong\u003e Cold-smoked and cured, not heat-cooked. It slices like smoked salmon should and is ready to eat from the pack.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow is it different from your salmon bellies?\u003c\/strong\u003e This is the fillet — leaner, firmer, made for slicing. The \u003ca href=\"\/products\/salmon-bellies\"\u003ebellies\u003c\/a\u003e are the fattiest cut, softer and richer. Fillet for a plate, bellies for eating with your fingers.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAre there bones?\u003c\/strong\u003e No. All removed before curing.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow salty is it?\u003c\/strong\u003e Mild. The long cure builds flavour through time rather than through salt.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I serve this to guests who do not eat much fish?\u003c\/strong\u003e This is the safest thing we make. Salmon is familiar, the smoke is gentle, and it looks the part on a plate.\u003c\/p\u003e\n","brand":"Smoke it fish","offers":[{"title":"Default Title","offer_id":46853187928342,"sku":"","price":27.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0760\/4597\/5830\/files\/tanned-salmon-627886.webp?v=1732672890"},{"product_id":"cold-smoked-salmon-bellies","title":"Smoky Velvet (Salmon Bellies)","description":"\u003ch2\u003eSmoked Salmon Bellies: The Richest Cut, Slow-Smoked\u003c\/h2\u003e\n\u003cp\u003eThe belly is where the fat lives, and fat is where the flavour lives. This is the cut chefs keep for themselves — softer than fillet, almost buttery, with the smoke sinking deeper because there is more for it to hold onto. If you have only ever had sliced smoked salmon, this will read as a different fish entirely.\u003c\/p\u003e\n\n\u003ch2\u003eHow We Make Them\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSelected for fat content.\u003c\/strong\u003e Not every belly makes it — the leaner ones go elsewhere. The marbling you can see in the strip is the whole point of this product.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLightly cured.\u003c\/strong\u003e Salt and seasoning, balanced so the richness comes through rather than the cure. Heavy salting is what makes fatty fish taste harsh.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSlow-smoked over real wood.\u003c\/strong\u003e Low temperature, long hours, no liquid smoke — \u003ca href=\"\/blogs\/news\/what-is-liquid-smoke\"\u003ehere is why that matters\u003c\/a\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNothing added.\u003c\/strong\u003e No preservatives, no dyes, no gluten. Salmon, salt, smoke.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eHow to Eat Them\u003c\/h2\u003e\n\u003cp\u003eTwenty minutes out of the fridge first — this matters more here than with anything else we make. Cold fat is stiff and waxy; at room temperature it turns silky. Same piece, different food.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOn its own.\u003c\/strong\u003e Cut into strips, eaten with fingers. This is what they are for.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWith bread and butter.\u003c\/strong\u003e Dark rye, cold butter, nothing else. Do not add cream cheese — the belly already brings the fat.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWith potatoes.\u003c\/strong\u003e Hot boiled potatoes, dill, black pepper. The heat softens the fat further and it works beautifully.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCut thinner than you think.\u003c\/strong\u003e Rich enough that thin slices satisfy more than thick ones, and a pack goes twice as far.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTo drink.\u003c\/strong\u003e Cold vodka or a crisp lager. Something with enough bite to reset between pieces.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eKeeping Them\u003c\/h2\u003e\n\u003cp\u003eSealed and refrigerated at 32–39°F, they hold up to three weeks. Once opened, eat within three to five days. Bellies are the most air-sensitive thing we sell — that buttery edge fades within a couple of days of opening, long before the fish goes bad, so press the air out and reseal properly. They freeze at 0°F for up to two months; thaw overnight in the fridge.\u003c\/p\u003e\n\u003cp\u003eFuller guidance is in our \u003ca href=\"\/blogs\/news\/how-to-store-smoked-fish\"\u003estorage guide\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch2\u003eCommon Questions\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIs the belly a lesser cut?\u003c\/strong\u003e The opposite. It is the fattiest part of the fish and the first thing to disappear in any smokehouse — most of it never reaches a shelf. It is sold as a specialty precisely because there is so little of it per fish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it oily?\u003c\/strong\u003e Yes, deliberately. That is what you are buying. If you prefer lean smoked salmon, our sliced fillet is the one to pick instead.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs there skin?\u003c\/strong\u003e Yes, and we would leave it on — it holds the strip together while slicing and crisps well if you ever pan-fry a piece.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAre there bones?\u003c\/strong\u003e Pin bones are removed, but bellies can carry the occasional fine rib bone. Worth knowing before serving to children.\u003c\/p\u003e\n","brand":"Smoke It Fish","offers":[{"title":"Default Title","offer_id":49658915225878,"sku":"","price":29.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0760\/4597\/5830\/files\/bellies-361140.jpg?v=1737313675"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0760\/4597\/5830\/collections\/salm.webp?v=1785669931","url":"https:\/\/smokeitfish.com\/collections\/salmon.oembed","provider":"Smoke It Fish","version":"1.0","type":"link"}