{"title":"Trout","description":null,"products":[{"product_id":"candy-bites-jerry-trout","title":"Candy Bites (Trout Jerky)","description":"\u003ch2\u003eCandy Bites: Honey-Glazed Trout, Sweet and Savoury at Once\u003c\/h2\u003e\n\u003cp\u003eFish that eats like candy, which is exactly how it got the name. Bite-sized pieces of red steelhead trout, marinated, rolled in farmer's honey and dried for a full day — the honey caramelises as it dries, so the sweetness sits on the surface while the trout underneath stays savoury. Sticky, chewy, boneless, and gone faster than any other thing we make.\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"Candy Bites — steelhead trout pieces rolled in honey\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0760\/4597\/5830\/files\/candy_bites.gif?v=1713222945\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003eHow We Make It\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eDeboned and hand-cut.\u003c\/strong\u003e Every bone out, then cut into bite-sized pieces. No knife needed, nothing to pick out.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMarinated first.\u003c\/strong\u003e The savoury base goes on before the honey — without it the sweetness has nothing to sit against.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGlazed with farmer's honey.\u003c\/strong\u003e Real honey, lightly applied. Enough to catch and caramelise, not enough to make it a dessert.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDried twenty-four hours.\u003c\/strong\u003e A full day at controlled temperature. This is what sets the chew and what turns the honey from a coating into a glaze.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eHow to Eat It\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eStraight from the pack.\u003c\/strong\u003e Bite-sized on purpose — this is the one that disappears while you are deciding what else to eat.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOn a cheese board.\u003c\/strong\u003e Honey and fish belong next to sharp or blue cheese, and this arrives already assembled.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWith white wine.\u003c\/strong\u003e Something crisp and dry. The sweetness needs acidity opposite it, which is why this pairs better with wine than with beer.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIn salad.\u003c\/strong\u003e Over greens with something bitter — rocket, radicchio, endive.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAs the introduction.\u003c\/strong\u003e The piece to hand someone who says they do not like fish. It works more often than not.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cimg alt=\"Candy Bites on a board\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0760\/4597\/5830\/files\/candy_bites_9.gif?v=1713223190\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003eWhich Trout Should You Get?\u003c\/h2\u003e\n\u003cp\u003eWe make three from steelhead trout. Same fish, three different things.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCandy Bites — this one.\u003c\/strong\u003e Honey-glazed, bite-sized, sweet against savoury. The crowd-pleaser and the one children reach for.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003ca href=\"\/products\/salty-bites\"\u003eSalty Bites\u003c\/a\u003e.\u003c\/strong\u003e Jerky — thicker cut, savoury, tender. No sweetness.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003ca href=\"\/products\/trout-straws\"\u003eTrout Straws\u003c\/a\u003e.\u003c\/strong\u003e Thin strips with a longer, drier chew. The most concentrated of the three.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eKeeping It\u003c\/h2\u003e\n\u003cp\u003eSealed and refrigerated at 32–39°F it keeps one to three months. Once opened, press the air out and reseal. The honey keeps the pieces from drying out as quickly as our unglazed products, but they still firm up over time.\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\u003eHow sweet is it?\u003c\/strong\u003e Sweet on the surface, savoury underneath. Closer to honey-glazed salmon than to anything from a sweet shop — the fish is never in doubt.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWill children eat it?\u003c\/strong\u003e This is the one they go for. Boneless, bite-sized, and the honey does the convincing.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it sticky?\u003c\/strong\u003e Slightly, which is part of it. Not enough to need a napkin between pieces.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it very fishy?\u003c\/strong\u003e No — the mildest thing we make, and the one we suggest for people who avoid seafood.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it cooked?\u003c\/strong\u003e Marinated and dried rather than heat-cooked. Ready to eat from the pack.\u003c\/p\u003e\n","brand":"Smoke it fish","offers":[{"title":"Default Title","offer_id":49877960753430,"sku":"","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0760\/4597\/5830\/files\/candy-bites-trout-fish-jerky-495160.webp?v=1738961752"},{"product_id":"salty-bites-jerry-trout","title":"Salty Bites (Trout Jerky)","description":"\u003ch2\u003eSalty Bites: Steelhead Trout Jerky, Dried a Full Day\u003c\/h2\u003e\n\u003cp\u003eFish jerky that stays tender. Twenty-four hours of slow drying is what does it — long enough to concentrate the flavour, short of the point where trout turns to leather. The meat is pale and delicate rather than heavy, seasoned with sea salt and marinade so the fish stays in front. Boneless, so a whole pack goes down without interruption.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0760\/4597\/5830\/files\/candy_bites_20.gif?v=1713391943\" alt=\"Salty Bites — steelhead trout jerky\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003eHow We Make It\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eDeboned by hand.\u003c\/strong\u003e Every fillet cleaned and boned before cutting. This is the slow step, and it is why nothing needs picking out.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSeasoned with sea salt and marinade.\u003c\/strong\u003e Measured to lift the trout, not to cover it.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDried twenty-four hours.\u003c\/strong\u003e Controlled temperature across a full day. Faster drying is cheaper and gives you jerky you have to work at; a day gives you something tender.\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\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eStraight from the pack.\u003c\/strong\u003e Boneless and ready — this is the one that goes in a bag for a hike or a flight.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWith cold beer.\u003c\/strong\u003e Salt, smoke and a slow chew against something cold.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOver rice.\u003c\/strong\u003e Torn into a rice bowl with an egg and spring onion.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIn salad.\u003c\/strong\u003e Scattered over greens, where it behaves like a savoury crouton with more to it.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWarmed briefly.\u003c\/strong\u003e Seconds in a dry pan soften it further and lift the aroma.\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_22.gif?v=1713392089\" alt=\"Salty Bites on a board\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003eKeeping It\u003c\/h2\u003e\n\u003cp\u003eSealed and refrigerated at 32–39°F it keeps one to three months. Once opened, press the air out and reseal — it will not spoil quickly, but it keeps drying and firms up over time.\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\u003eHow does it compare to beef jerky?\u003c\/strong\u003e Lighter and less chewy. Trout has finer muscle fibre than beef, so it yields rather than resists — people who find beef jerky hard work usually get on with this.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs this the same as your trout straws?\u003c\/strong\u003e Same fish, different cut. Jerky is thicker and softer; the \u003ca href=\"\/products\/trout-straws\"\u003estraws\u003c\/a\u003e are thin strips with a longer, drier chew.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAre there bones?\u003c\/strong\u003e None. Every fillet is deboned by hand before drying.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it very fishy?\u003c\/strong\u003e No. Steelhead is mild to begin with, and drying concentrates savouriness rather than fishiness.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it cooked?\u003c\/strong\u003e Cured and dried rather than heat-cooked — a preservation method in its own right. Ready to eat from the pack.\u003c\/p\u003e\n","brand":"Smoke it fish","offers":[{"title":"Default Title","offer_id":49877959639318,"sku":"","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0760\/4597\/5830\/files\/salty-bites-salty-trout-fish-jerky-572185.webp?v=1739458810"},{"product_id":"a-little-bit-of-everything","title":"A little bit of Everything","description":"\u003ch2\u003eA Little Bit of Everything: The One to Start With\u003c\/h2\u003e\n\u003cp\u003eA small set for two, or for one evening alone with something good. Enough variety to find out what you actually like — sweet, smoky and salty side by side — without committing to a full board. This is what we hand to people who have never had properly smoked fish and are not sure where to begin.\u003c\/p\u003e\n\n\u003ch2\u003eWhat You Get\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eA curated mix.\u003c\/strong\u003e Sweet, smoky and savoury items chosen so the textures do not repeat.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eServes two.\u003c\/strong\u003e As an evening snack. One person can comfortably make it last a few sittings.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eA free addition.\u003c\/strong\u003e Salty Squid comes with it.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eReady to eat.\u003c\/strong\u003e Nothing to cook, nothing to prepare.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eWhy the Contents Change\u003c\/h2\u003e\n\u003cp\u003eWe build this set around what is best that week rather than around a fixed list. Smoked fish is seasonal, and a set that follows the catch beats one that promises the same items all year. The range stays the same; the exact line-up shifts. If there is something you particularly want in or out, leave a note with your order.\u003c\/p\u003e\n\n\u003ch2\u003eHow to Eat It\u003c\/h2\u003e\n\u003cp\u003eTake it out of the fridge twenty minutes before you open it. Cold fat is stiff and mutes the flavour — this one step changes more than anything else you can do.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTry each thing on its own first.\u003c\/strong\u003e The point of a mixed set is finding your favourite, and that is hard to do with everything on one cracker.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMild to rich.\u003c\/strong\u003e Work in one direction. Starting with the richest item flattens whatever comes after.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKeep the sides plain.\u003c\/strong\u003e Bread, butter, cucumber, boiled potatoes. Nothing that competes.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTo drink.\u003c\/strong\u003e Cold beer or crisp white wine. Anything sweet fights the smoke.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eWhich Set Is Right?\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eA Little Bit of Everything — this one.\u003c\/strong\u003e A small mix for two. The place to start if you are new to any of this.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003ca href=\"\/products\/good-evening-set\"\u003eGood Evening Set\u003c\/a\u003e.\u003c\/strong\u003e Eight items, six to eight people. An evening with friends.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003ca href=\"\/products\/for-a-big-company\"\u003eFor A Big Company\u003c\/a\u003e.\u003c\/strong\u003e Thirteen items, four pounds, about ten people. A birthday or a full house.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eKeeping It\u003c\/h2\u003e\n\u003cp\u003eSealed and refrigerated at 32–39°F, smoked items hold up to three weeks and dried items one to three months. Once opened, eat smoked fish within three to five days and press the air out before resealing.\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\u003eI have never had smoked fish. Is this the right place to start?\u003c\/strong\u003e Yes, and that is what it is for. Small amounts of several things tell you what you like far faster than one large piece of something you have never tried.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat if I do not like one of the items?\u003c\/strong\u003e Likely, and fine — that is the point of a mixed set. Tell us which one and we will keep it out of your next order.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it enough for two?\u003c\/strong\u003e As a snack with drinks, comfortably. As dinner, it is light — pair it with bread and potatoes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes it make a good gift?\u003c\/strong\u003e It is the easiest one to give to someone whose taste you do not know. See our \u003ca href=\"\/pages\/gifts\"\u003egift page\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Smoke it fish","offers":[{"title":"Default Title","offer_id":47125424800022,"sku":"","price":199.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0760\/4597\/5830\/files\/a-little-bit-of-everything-for-1-2-person-15lb-574411.webp?v=1748242339"},{"product_id":"beer-set","title":"Good Evening Set","description":"\u003ch2\u003eGood Evening Set: Eight Things, Three to Four People\u003c\/h2\u003e\n\u003cp\u003eThe set we bring most often. Eight items chosen to sit next to a drink rather than to make a meal — enough range that nobody is left with the one thing they do not like, without the volume of our large set. This is the size for a Friday evening with a couple of friends rather than a party.\u003c\/p\u003e\n\n\u003ch2\u003eWhat You Get\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eEight items.\u003c\/strong\u003e Smoked and dried, chosen so the textures do not repeat — something to slice, something to tear, something to pick at.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eServes three to four.\u003c\/strong\u003e As an evening spread with drinks. Two people can comfortably make it last across a weekend.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTwo free additions.\u003c\/strong\u003e Salty Squid and Sweet Mix come with it.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eReady to serve.\u003c\/strong\u003e Nothing to cook or assemble.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eWhy the Contents Change\u003c\/h2\u003e\n\u003cp\u003eWe build this set around what is best that week rather than around a fixed list. Smoked fish is seasonal, and a set that follows the catch is better than one that promises the same eight items in February and August. The count and the range stay the same; the exact line-up shifts. If there is something you particularly want in or out, leave a note with your order.\u003c\/p\u003e\n\n\u003ch2\u003eHow to Serve It\u003c\/h2\u003e\n\u003cp\u003eTake it out of the fridge twenty minutes before people arrive. Cold fat is stiff and mutes the flavour — this single step matters more than anything else here.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eMild to rich.\u003c\/strong\u003e Arrange so people can work in one direction. Starting with the richest thing flattens everything after it.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKeep the strong things apart.\u003c\/strong\u003e Chilli and heavy smoke travel across a board. Give the delicate slices their own corner.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePut out something plain.\u003c\/strong\u003e Bread, boiled potatoes, cucumber. The palate needs a reset between salty things.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTo drink.\u003c\/strong\u003e Cold beer or crisp white wine with the dried items; vodka with the smoked fish. Anything sweet fights the smoke.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eWhich Set Is Right?\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003ca href=\"\/products\/a-little-bit-of-everything\"\u003eA Little Bit of Everything\u003c\/a\u003e.\u003c\/strong\u003e A small mix for two. The place to start if you are new to any of this.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGood Evening Set — this one.\u003c\/strong\u003e Eight items, three to four people. A quiet evening with friends.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003ca href=\"\/products\/for-a-big-company\"\u003eFor A Big Company\u003c\/a\u003e.\u003c\/strong\u003e Thirteen items, four pounds, about ten people. A birthday, a housewarming, or any night where the door keeps opening.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eKeeping It\u003c\/h2\u003e\n\u003cp\u003eSealed and refrigerated at 32–39°F, the smoked items hold up to three weeks and the dried items one to three months. Opened smoked fish should be eaten within three to five days — press the air out and reseal. Most of 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\u003eIs this enough for four people?\u003c\/strong\u003e For an evening with drinks, comfortably. Smoked fish is picked at across an evening rather than eaten in one go, so it goes further than the weight suggests. If it is the only food on the table, three is the honest number.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat if there are more of us?\u003c\/strong\u003e Once you are past five, our \u003ca href=\"\/products\/for-a-big-company\"\u003elarge set\u003c\/a\u003e works out better than two of these — more items, more variety, and free shipping.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow far ahead can I order?\u003c\/strong\u003e Three or four days is comfortable — everything keeps well past a week sealed. We ship early in the week so nothing sits in a depot over a weekend.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I ask for specific items?\u003c\/strong\u003e Leave a note with your order. We cannot promise every request, but we would rather build it around what you actually want.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it a good introduction to smoked fish?\u003c\/strong\u003e It is the one we recommend first. Eight small amounts tell you what you like far better than one large piece of something you have never tried.\u003c\/p\u003e\n","brand":"Smoke it fish","offers":[{"title":"Default Title","offer_id":47125428207894,"sku":"","price":299.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0760\/4597\/5830\/files\/beer-wine-set-26lb-for-3-4-people-290876.webp?v=1748242339"},{"product_id":"for-big-company","title":"For A Big Company","description":"\u003ch2\u003eFor A Big Company: Four Pounds, Thirteen Things, Ten People\u003c\/h2\u003e\n\u003cp\u003eThe set for the evening where you stop counting guests after the first dozen. Four pounds of smoked and dried seafood across thirteen items — enough range that nobody is stuck with the one thing they do not like, and enough volume that the board still looks generous at the end of the night. Nothing to cook, nothing to assemble. Open, arrange, done.\u003c\/p\u003e\n\n\u003ch2\u003eWhat You Get\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eThirteen items, four pounds.\u003c\/strong\u003e Smoked fish, dried fish, jerky and squid, chosen so the textures do not repeat.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eServes about ten.\u003c\/strong\u003e As part of a spread with other food. If this is the food, count on six to seven.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTwo free additions and free shipping.\u003c\/strong\u003e Salty Squid and Smoky Velvet come with it, and shipping is on us.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eReady to serve.\u003c\/strong\u003e Everything arrives finished — no preparation of any kind.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eWhy the Contents Change\u003c\/h2\u003e\n\u003cp\u003eWe build this set around what is best that week rather than around a fixed list. Smoked fish is seasonal, and the honest version of a large set is one that follows the catch instead of promising the same thirteen items in February and August. The count, the weight and the range stay the same; the exact line-up shifts. If there is something you particularly want in or out, tell us in the order notes and we will do it.\u003c\/p\u003e\n\n\u003ch2\u003eHow to Serve It\u003c\/h2\u003e\n\u003cp\u003eTake everything out of the fridge twenty minutes before guests arrive. Cold fat is stiff and mutes the flavour — this one step does more than any garnish.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePut out half.\u003c\/strong\u003e A board refilled twice reads as generous; one enormous board that empties reads as gone.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSeparate the strong from the delicate.\u003c\/strong\u003e Chilli and heavy smoke travel across a plate. Keep the sliced fish away from them.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAdd something plain.\u003c\/strong\u003e Bread, boiled potatoes, cucumber, plain crackers. The palate needs a reset between salty things.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMild to rich.\u003c\/strong\u003e Arrange so people can work in one direction rather than jumping between extremes.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTo drink.\u003c\/strong\u003e Cold beer, crisp white wine, or vodka. Anything sweet fights the smoke.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eKeeping It\u003c\/h2\u003e\n\u003cp\u003eSealed and refrigerated at 32–39°F, the smoked items hold up to three weeks and the dried items one to three months. Opened smoked fish should be eaten within three to five days; press the air out and reseal. Most of 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 ten people realistic?\u003c\/strong\u003e Yes, alongside other food. Smoked fish gets picked at across an evening rather than eaten in one sitting, so it stretches further than the weight suggests.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow far ahead can I order?\u003c\/strong\u003e Three or four days is comfortable — everything keeps well past a week sealed. We ship early in the week so nothing sits in a depot over a weekend.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I ask for specific items?\u003c\/strong\u003e Leave a note with your order. We cannot promise every request, but we would rather build the set around what you actually want.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat if there are leftovers?\u003c\/strong\u003e There usually are, and they keep. Reseal, refrigerate, and follow the timings above.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs this a good gift?\u003c\/strong\u003e For a household or an office, it is the strongest thing we sell — see our \u003ca href=\"\/pages\/gifts\"\u003egift page\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Smoke it fish","offers":[{"title":"Default Title","offer_id":47130528973078,"sku":"","price":359.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0760\/4597\/5830\/files\/for-a-big-company-4lb-for-10-people-479610.webp?v=1748242339"},{"product_id":"trout-straws-fish","title":"Straws (Trout Solomka)","description":"\u003ch2\u003eTrout Straws: Dried Fish Without the Bones\u003c\/h2\u003e\n\u003cp\u003eThin strips of steelhead trout, cured and dried until they turn dense and pliable — a slow chew rather than a crisp one, with the flavour concentrating as you work through it. Richer than dried white fish because trout carries more fat, and completely boneless, which is what separates this from most dried fish on a shelf. You can eat a whole pack without stopping to pick anything out of your teeth.\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"Trout straws — thin dried strips\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0760\/4597\/5830\/files\/candy_bites_32.gif?v=1713395110\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003eHow We Make Them\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBoned by hand.\u003c\/strong\u003e Every bone comes out before curing. This is the slowest step and the reason these eat the way they do.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCured and marinated.\u003c\/strong\u003e Salt and seasoning, measured so the trout stays in front.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDried for days.\u003c\/strong\u003e Long and low. Fast drying gives you something brittle; days give you the dense, tender chew.\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 Them\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eStraight from the pack.\u003c\/strong\u003e No preparation, no picking. That is the whole design.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWith cold beer.\u003c\/strong\u003e Salt, fat and a long chew against something cold. The pairing this was built for.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOn buttered bread.\u003c\/strong\u003e Dark rye, cold butter, strips laid across. It eats like a proper open sandwich.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChopped into salad.\u003c\/strong\u003e Scattered over greens or potato salad, where they behave like a savoury, chewy version of croutons.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIn a lunch box.\u003c\/strong\u003e They need no refrigeration for a day out and do not fall apart in a bag.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cimg alt=\"Trout straws on a board\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0760\/4597\/5830\/files\/candy_bites_33.gif?v=1713395429\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003eKeeping Them\u003c\/h2\u003e\n\u003cp\u003eSealed and refrigerated at 32–39°F they keep one to three months. Once opened, press the air out and reseal — they will not spoil quickly, but they keep drying and stiffen over time. If a pack has gone firm, a few seconds of warmth brings the chew back.\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\u003eAre they really boneless?\u003c\/strong\u003e Yes — every bone is removed by hand before drying. This is the single thing people notice first, and it is why these work for children and for anyone who has given up on dried fish because of the bones.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow chewy are they?\u003c\/strong\u003e Dense and yielding rather than tough. Closer to good jerky than to a dried fillet.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAre they salty?\u003c\/strong\u003e Present but not aggressive. The trout is rich enough that heavy salting would flatten it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs this the same as your trout jerky?\u003c\/strong\u003e Related, not identical. Straws are thin strips with a longer, drier chew; the \u003ca href=\"\/products\/salty-bites\"\u003ejerky\u003c\/a\u003e is cut thicker and stays softer.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it cooked?\u003c\/strong\u003e Not with heat — cured and dried, which preserves it on its own. Ready to eat from the pack.\u003c\/p\u003e\n","brand":"Smoke it fish","offers":[{"title":"Default Title","offer_id":47131917222166,"sku":null,"price":33.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0760\/4597\/5830\/files\/straws-trout-solomka-311371.jpg?v=1739458810"},{"product_id":"smoked-rainbow-trout-roe","title":"Rainbow Pearls (Trout Roe)","description":"\u003ch2\u003eSmoked Rainbow Trout Roe: Bright, Briny, and Gently Smoked\u003c\/h2\u003e\n\u003cp\u003eThe pop comes first, then the smoke. These are medium pearls — big enough to feel distinct on the tongue, small enough to spread across a blini without sliding off. The cure is light, so what you taste is roe rather than salt, with beechwood smoke sitting just behind it. A spoonful is a serving; this is not something you eat by the handful.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0760\/4597\/5830\/files\/candy_bites_10_3.gif?v=1722425139\" alt=\"Smoked rainbow trout roe, close up\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003eHow It's Made\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarmed in Denmark.\u003c\/strong\u003e Freshwater rainbow trout, raised and harvested under Danish aquaculture standards and traceable to the farm — which is what keeps the pearls consistent in size and colour.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLightly cured.\u003c\/strong\u003e Just enough salt to firm the membrane. Over-curing is what makes roe taste sharp and turns the pearls tough.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCold-smoked over beechwood.\u003c\/strong\u003e Beech is milder than alder — on something this delicate, a heavier smoke would bury the roe entirely.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNothing added.\u003c\/strong\u003e No dyes, no preservatives. The orange is the roe's own colour.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eHow to Serve It\u003c\/h2\u003e\n\u003cp\u003eCold, and near the end. Roe loses its pop with heat, so if it is going onto something warm, spoon it on at the table rather than in the pan.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eThe classic.\u003c\/strong\u003e Blinis or toasted brioche, cold butter or crème fraîche, roe on top. The fat is what carries it.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOn eggs.\u003c\/strong\u003e Soft scrambled or a boiled egg cut in half. Roe and egg are the same idea twice, and it works.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinishing a dish.\u003c\/strong\u003e A spoonful over seafood pasta, potato soup, or smoked fish already on the plate — added after cooking, never during.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStraight.\u003c\/strong\u003e Off a cold spoon, no bread. This is how you taste what you actually bought.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eKeeping It\u003c\/h2\u003e\n\u003cp\u003eRoe is the most perishable thing we sell. Keep it refrigerated at 32–38°F and eat within two to three days of opening — it does not have the shelf life of our smoked or dried fish. Do not freeze it: the pearls rupture on thawing and what you get back is a paste.\u003c\/p\u003e\n\u003cp\u003eStorage for everything else we make 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 this caviar?\u003c\/strong\u003e Not in the strict sense — true caviar is sturgeon. This is trout roe, and it is its own thing: brighter, milder, and a fraction of the price. If you like salmon roe (ikura), you will find this cleaner and less oily.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere does it come from?\u003c\/strong\u003e Denmark. Danish trout farming is among the most tightly regulated in Europe, and the roe arrives to us already graded for size — that is why the pearls in a jar look alike.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow salty is it?\u003c\/strong\u003e Noticeably less than most roe sold in jars. The light cure is deliberate, and it is also why the shelf life is short.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I serve it to someone trying roe for the first time?\u003c\/strong\u003e This is the one we would start them on. Milder than salmon roe, no metallic edge, and the smoke gives it something familiar to hold onto.\u003c\/p\u003e\n","brand":"Smoke It Fish","offers":[{"title":"Default Title","offer_id":49994979606806,"sku":"","price":38.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0760\/4597\/5830\/files\/rainbow-pearls-trout-roe-850812.jpg?v=1746936341"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0760\/4597\/5830\/collections\/st.jpg?v=1785669542","url":"https:\/\/smokeitfish.com\/collections\/trout.oembed","provider":"Smoke It Fish","version":"1.0","type":"link"}