Haliwood Straws (Halibut)
0.22 lb
Haliwood Straws: Smoked Halibut, and You Will Not Be Reaching for Water
Most dried fish makes you thirsty. That is over-salting, and it is how cheap dried fish hides thin flavour — you end up drinking more than you eat. These are cured properly: enough salt to season halibut and no more, so what you taste is smoke, paprika and a clean white fish. Thin straws, tender rather than brittle, with alder and applewood behind them.
How We Make Them
- California halibut, hand-cut. Every bone removed before slicing into thin straws — no picking anything out as you eat.
- Seasoned with paprika. Paprika and mild spices, measured so the halibut stays in front. This is a white fish, and heavy spicing would bury it.
- Smoked over alder and applewood. Real wood and real smoke, never liquid smoke — here is why that matters.
- Salted lightly, dried slowly. The restraint is the point. Over-salted fish keeps longer and costs less to make; it also stops being pleasant to eat.
How to Eat Them
- Straight from the pack. Boneless and ready — nothing to prepare.
- With cold beer. Paprika and smoke against a cold lager. This is the pairing they were built for.
- Over rice. Torn into a rice bowl with an egg. The smoke seasons the whole dish.
- In salad. Scattered over greens where they work like a savoury, chewy crouton.
- Warmed briefly. Seconds in a dry pan lift the paprika aroma noticeably.
Keeping Them
Sealed 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 continue to dry and stiffen. A few seconds of warmth brings the chew back if a pack has gone firm.
Fuller guidance is in our storage guide.
Common Questions
How spicy is the paprika? Warm rather than hot. It is there for colour and depth, not heat — most people who avoid spicy food are fine with these.
Are they boneless? Completely. Every bone comes out before cutting.
How do they compare to your trout straws? Halibut is a lean white fish — cleaner and milder. The trout straws are richer and fattier. Pick halibut if you want the paprika and smoke out front, trout if you want the fish itself richer.
Is it very fishy? No. Halibut is one of the mildest fish there is, which is why it takes seasoning this well.
Is it cooked? Smoked and dried, which preserves it. Ready to eat from the pack.
Nutrition Facts
Serving Size 50 g
Amount Per Serving
| Calories 90 | Calories from Fat 11 |
| % Daily Value* | |
| Total Fat 1.2 g | 2% |
| Saturated Fat 0.3 g | 2% |
| Trans Fat 0 g | |
| Cholesterol 35 mg | 12% |
| Sodium 370 mg | 16% |
| Total Carbohydrate 0.5 g | <1% |
| Dietary Fiber 0 g | 0% |
| Sugars 2 g | |
| Protein 18 g | 36% |
Calcium 1.8% • Iron 3.9%
Vitamin D 7.5%
*Percent Daily Values are based on a 2,000-calorie diet.
Key Nutritional Highlights:
- High in protein: 18 g (36% DV)
- Low in fat: 1.2 g (2% DV)
- Good source of Vitamin D: 7.5% DV
- Contains essential minerals: Calcium & Iron
- Spicy paprika seasoning & natural cherrywood smoke
