Chargrilled & Smoked: Fire-Kissed Tinned Seafood

Our Chargrilled & Smoked collection celebrates the transformative power of fire and smoke in the world of tinned seafood. These distinctive conservas showcase the ancient art of smoking and grilling, where carefully selected woods impart complex flavor profiles that enhance each catch's natural character. From the delicate maple-smoked Pacific oysters of Washington State to the robust alder-smoked Alaskan salmon and the traditional holm oak-chargrilled sardines of Spain, each tin represents a regional smoking tradition that has been perfected over generations.

What distinguishes this collection is the meticulous attention to wood selection and smoking technique. Wildfish Cannery's Smoked Octopus harnesses alderwood's distinctive Pacific Northwest profile to complement Bering Sea octopus, while PYSCIS Baltic Gold Sprats follow a century-old Latvian recipe using native black alder shavings. The Güeyu Mar Chargrilled Sardine Tails showcase Spanish tradition with holm oak grilling that imparts a subtle yet distinctive smokiness to Galician sardines. Each producer has mastered the delicate balance between smoke intensity and seafood's natural flavors.

This collection invites you to explore rare and exceptional smoked delicacies from around the world. The crown jewel might be Wildfish Cannery's White King Salmon, representing just 5% of Alaska's king salmon population—a genuine rarity that combines exceptional sweetness with omega-rich eating. Equally impressive are Ekone's Original Smoked Oysters, sustainably cultivated in Willapa Bay and carefully maple-smoked to preserve their delicate flavor. These tins showcase the pinnacle of smoking craftsmanship, where fire transforms exceptional seafood into something truly extraordinary.