For A Big Company

For A Big Company: Four Pounds, Thirteen Things, Ten People

The 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.

What You Get

• Thirteen items, four pounds. Smoked fish, dried fish, jerky and squid, chosen so the textures do not repeat.
• Serves about ten. As part of a spread with other food. If this is the food, count on six to seven.
• Two free additions and free shipping. Salty Squid and Smoky Velvet come with it, and shipping is on us.
• Ready to serve. Everything arrives finished — no preparation of any kind.

Why the Contents Change

We 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.

How to Serve It

Take 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.

• Put out half. A board refilled twice reads as generous; one enormous board that empties reads as gone.
• Separate the strong from the delicate. Chilli and heavy smoke travel across a plate. Keep the sliced fish away from them.
• Add something plain. Bread, boiled potatoes, cucumber, plain crackers. The palate needs a reset between salty things.
• Mild to rich. Arrange so people can work in one direction rather than jumping between extremes.
• To drink. Cold beer, crisp white wine, or vodka. Anything sweet fights the smoke.

Keeping It

Sealed 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.

Fuller guidance is in our storage guide.

Common Questions

Is ten people realistic? 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.

How far ahead can I order? 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.

Can I ask for specific items? Leave a note with your order. We cannot promise every request, but we would rather build the set around what you actually want.

What if there are leftovers? There usually are, and they keep. Reseal, refrigerate, and follow the timings above.

Is this a good gift? For a household or an office, it is the strongest thing we sell — see our gift page.