Candy Bites (Trout Jerky)

Candy Bites: Honey-Glazed Trout, Sweet and Savoury at Once

Fish 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.

How We Make It

• Deboned and hand-cut. Every bone out, then cut into bite-sized pieces. No knife needed, nothing to pick out.
• Marinated first. The savoury base goes on before the honey — without it the sweetness has nothing to sit against.
• Glazed with farmer's honey. Real honey, lightly applied. Enough to catch and caramelise, not enough to make it a dessert.
• Dried twenty-four hours. A full day at controlled temperature. This is what sets the chew and what turns the honey from a coating into a glaze.

How to Eat It

• Straight from the pack. Bite-sized on purpose — this is the one that disappears while you are deciding what else to eat.
• On a cheese board. Honey and fish belong next to sharp or blue cheese, and this arrives already assembled.
• With white wine. Something crisp and dry. The sweetness needs acidity opposite it, which is why this pairs better with wine than with beer.
• In salad. Over greens with something bitter — rocket, radicchio, endive.
• As the introduction. The piece to hand someone who says they do not like fish. It works more often than not.

Which Trout Should You Get?

We make three from steelhead trout. Same fish, three different things.

• Candy Bites — this one. Honey-glazed, bite-sized, sweet against savoury. The crowd-pleaser and the one children reach for.
• Salty Bites. Jerky — thicker cut, savoury, tender. No sweetness.
• Trout Straws. Thin strips with a longer, drier chew. The most concentrated of the three.

Keeping It

Sealed 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.

Fuller guidance is in our storage guide.

Common Questions

How sweet is it? Sweet on the surface, savoury underneath. Closer to honey-glazed salmon than to anything from a sweet shop — the fish is never in doubt.

Will children eat it? This is the one they go for. Boneless, bite-sized, and the honey does the convincing.

Is it sticky? Slightly, which is part of it. Not enough to need a napkin between pieces.

Is it very fishy? No — the mildest thing we make, and the one we suggest for people who avoid seafood.

Is it cooked? Marinated and dried rather than heat-cooked. Ready to eat from the pack.