They look different on purpose. Experimental is the lab. Stable is the canon.
Small, fast, weird. Single-run batches built around a wood, a spice, an idea. Some land. Some don't. The ones that do, graduate.
Experimental products that proved themselves. Same wood, same spice, same hand. Reliable supply, consistent flavour profile, on standing order.
No batches currently available.
Birch, juniper, applewood, lapsang tea leaves. Each wood is matched to a fish and a moment in the year.
Whole-muscle, hand-laid in a salt-and-spice cure. Time runs from 18 hours to four days.
Below 28°C, never warmer. The fish absorbs the wood without ever being cooked.
Sliced to spec, weighed, sealed. A batch sticker carries the trace.
The brand label tells you what we are. The batch sticker tells you exactly which fish you're holding — its wood, its cure, its days in smoke, the date it was cut.
Scan the sticker. Read the timeline. Cook accordingly.
How a batch sticker reads →
