Dried
In stock · 114From water to table
One fish’s journey — from the catch to your table.
One fish’s journey — from the catch to your table. Scroll and watch it change.
- 01
Catch
The Volga delta, October. Fish go straight onto ice in the boat — at +1 °C.
- 02
Salting
Coarse salt and time. 3–7 days, by hand, an old recipe — nothing else.
- 03
Drying or smoking
Wind and sun for dried; slow alder smoke for smoked.
- 04
Cold chain
Reefer van, warehouse, courier. The cold chain is never broken.
- 05
Your table
Beer, friends, evening. We’ve taken care of the rest.
- Photo · boat, ice, mist01
Catch
The Volga delta, October. Fish go straight onto ice in the boat — at +1 °C.
- Photo · coarse salt in a wooden crate02
Salting
Coarse salt and time. 3–7 days, by hand, an old recipe — nothing else.
- Photo · fish in the wind / smokehouse03
Drying or smoking
Wind and sun for dried; slow alder smoke for smoked.
- Photo · inside the reefer van04
Cold chain
Reefer van, warehouse, courier. The cold chain is never broken.
- Photo · table, beer, smoked fish05
Your table
Beer, friends, evening. We’ve taken care of the rest.
Fresh
Fresh
Temperature in transit+3.1 °C+2…+4 °C