{"title":"Caviar, Smoked Salmon \u0026 Preserved Seafood","description":"","products":[{"product_id":"sturia-baerii-caviar","title":"Sturia Baerii Caviar","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eBaerii caviar from Sturia — dark, assertive, and unmistakably marine. This is caviar with presence: glossy dark green-to-black grains with a pronounced flavour built around notes of oyster, fresh grass, and black olive, followed by a crisp, clean finish. Of the three caviars Sturia produce, Baerii is the most direct. It tastes definitively of the sea, with a salinity and depth that the milder Oscietra does not attempt. If you already know you like caviar, this is where to start. If you want to understand what caviar can be at its most forthright, this is the one to try.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe roe comes from the Siberian sturgeon (\u003cem\u003eAcipenser baerii\u003c\/em\u003e), the smallest of the three species on Sturia's farms. These fish are raised for up to nine years in the clean freshwater ponds of Aquitaine, south-west France, before their roe is harvested, hand-selected, and lightly salted in the Malossol tradition. The caviar is then packed into original tins and aged for 3–8 months in Sturia's maturing rooms, where it develops its full aromatic complexity. Grain size is a minimum of 2.5mm.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eSturia is not a caviar trader. They are one of a small number of producers worldwide who control every stage of the process — breeding, farming, harvesting, selecting, salting, and refining — on their own French farms. Every fish is born and raised in France. Every tin is fully traceable. The caviar is produced without antibiotics, growth hormones, processed terrestrial animal proteins, or GMOs. This level of control is the reason Sturia's caviar is consistent from tin to tin, and it is why professional kitchens rely on it.\u003c\/p\u003e\n\u003ch4 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\"\u003eBaerii, Oscietra, or Beluga — which caviar?\u003c\/h4\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eFINE \u0026amp; WILD carries all three of Sturia's caviars, each from a different sturgeon species with its own character.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eBaerii\u003c\/strong\u003e (\u003cem\u003eAcipenser baerii\u003c\/em\u003e) is the most assertive. Dark grains, a pronounced marine flavour with notes of oyster, fresh grass, and black olive, and a clean, briny finish. This is the caviar for anyone who wants bold, traditional flavour. It is also the most approachable entry point to Sturia's range.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eOscietra\u003c\/strong\u003e (\u003cem\u003eAcipenser gueldenstaedtii\u003c\/em\u003e) is milder and creamier. Larger golden-green grains (2.7mm+) with notes of butter, hazelnut, and avocado. Less overtly marine than Baerii — a good choice for those who prefer richness over salinity, and particularly good with scrambled eggs or on its own.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eBeluga\u003c\/strong\u003e (\u003cem\u003eHuso huso\u003c\/em\u003e) is the rarest. The largest grains (3–4mm), a silky texture, and a delicate flavour with notes of butter, almond, and lime. Sturia's Beluga is the first 100% French Beluga caviar — each fish is raised for 15–20 years before harvest. This is caviar at its most refined, best enjoyed alone or with nothing more than Champagne.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Sturia, Aquitaine, France\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Siberian sturgeon roe (\u003cem\u003eAcipenser baerii\u003c\/em\u003e) (fish), salt, E285 preservative (borax)\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Refrigerate at 0–4°C. Once opened, consume within 2–3 days.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eNet:\u003c\/strong\u003e 30g \/ 50g \/ 125g\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Fish (sturgeon)\u003c\/p\u003e","brand":"CLASSIC FINE FOODS","offers":[{"title":"30g","offer_id":31443291111529,"sku":"STU141","price":72.0,"currency_code":"GBP","in_stock":true},{"title":"50g","offer_id":31443291144297,"sku":"STU142","price":120.0,"currency_code":"GBP","in_stock":true},{"title":"125g","offer_id":32522146840681,"sku":"STU144","price":240.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/files\/STURIABAERIICAVIAR_FINE_WILDUK.jpg?v=1719300026"},{"product_id":"mother-of-pearl-caviar-spoon","title":"Mother of Pearl Caviar Spoon","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eA caviar spoon made from 100% natural mother of pearl — the traditional material for serving caviar, and the one used in professional caviar service worldwide. Metal spoons can react with caviar at a chemical level, imparting a metallic taste that interferes with the roe's flavour. Mother of pearl is completely inert: it does not alter the taste, temperature, or texture of the caviar in any way. This is why it has been the standard for as long as caviar has been served.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eEach spoon is crafted from a single piece of natural mother of pearl. Because the material is organic, no two spoons are exactly alike — expect slight variations in colour, shape, and iridescence. This is a characteristic of the material, not a defect.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe question of why metal is avoided while caviar itself is stored in metal tins comes up often. The answer is that the inside of all caviar tins is lined with a food-safe varnish specifically to prevent contact between the metal and the roe. A serving spoon has no such barrier — the caviar sits directly on the surface, which is why the material matters.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eAvailable in two sizes: 5cm (a compact tasting spoon) and 10cm (a more traditional serving length). The 10cm spoon is discreetly branded with the Sturia logo.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eMaterial:\u003c\/strong\u003e 100% natural mother of pearl\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eNet:\u003c\/strong\u003e 1 spoon\u003c\/p\u003e","brand":"CLASSIC FINE FOODS","offers":[{"title":"5cm","offer_id":55097326895489,"sku":"CDNCS5","price":8.5,"currency_code":"GBP","in_stock":false},{"title":"10cm","offer_id":32835504242793,"sku":"CDNCS5","price":12.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/products\/motherofpearlspoon.jpg?v=1719300395"},{"product_id":"bottarga","title":"Bottarga","description":"\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eBottarga is the salt-cured, pressed, and dried roe sac of the grey mullet (\u003cem\u003eMugil cephalus\u003c\/em\u003e) — a preparation that dates back centuries across the Mediterranean, from Sardinia and Sicily to the Languedoc coast. The whole roe sac is removed intact, packed in sea salt to draw out moisture, pressed under weight, and hung to dry over a period of days until it develops a firm, waxy texture and a deep amber colour. The result is an intensely concentrated ingredient with a powerful savoury, briny flavour and a long umami finish. It is sometimes described as the Parmesan of the sea — and the comparison is apt, because it is used in much the same way: grated, shaved, or sliced thinly to finish a dish.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eA little bottarga goes a long way. The flavour is dense and concentrated enough that a few passes of a microplane over a plate of pasta or a bowl of scrambled eggs will transform it entirely. It brings a depth of savoury complexity that is difficult to achieve any other way — iodine, salt, and a particular richness that sits somewhere between cured fish and aged cheese. If you cook Italian food with any regularity, bottarga is one of the most useful ingredients you can have in the fridge.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eRocca has been perfecting the ancient art of bottarga production in Sardinia for over a century, using traditional methods to salt-cure grey mullet roe into what's known as \"Mediterranean caviar.\" Based on Sardinia's pristine coastlines, the family's expertise in sourcing finest mullet roe and meticulous curing processes has established them as one of Italy's most respected bottarga producers, capturing the pure essence of the Mediterranean in every amber slice.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Rocca, Italy\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Grey mullet roe (\u003cem\u003eMugil cephalus\u003c\/em\u003e) (fish), salt\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Refrigerate at 0–4°C. Up to 90 days unopened. Once opened, wrap tightly in cling film and consume within 3 weeks.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eNet:\u003c\/strong\u003e 150g\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Fish (mullet)\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"LE MARCHE","offers":[{"title":"Default Title","offer_id":40753513070697,"sku":"PP13","price":28.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/files\/Dom_Petroff_Bottarga_150g_-_Premium_Cured_Fish_Roe_FINE_WILD.jpg?v=1757174794"},{"product_id":"don-bocarte-anchovies","title":"Don Bocarte Anchovies","description":"\u003cdiv class=\"flex-1 flex flex-col px-4 max-w-3xl mx-auto w-full pt-1\"\u003e\n\u003cdiv data-test-render-count=\"1\"\u003e\n\u003cdiv class=\"group\"\u003e\n\u003cdiv class=\"group relative relative pb-3\" data-is-streaming=\"false\"\u003e\n\u003cdiv class=\"font-claude-response relative leading-[1.65rem] [\u0026amp;_pre\u0026gt;div]:bg-bg-000\/50 [\u0026amp;_pre\u0026gt;div]:border-0.5 [\u0026amp;_pre\u0026gt;div]:border-border-400 [\u0026amp;_.ignore-pre-bg\u0026gt;div]:bg-transparent [\u0026amp;_.standard-markdown_:is(p,blockquote,h1,h2,h3,h4,h5,h6)]:pl-2 [\u0026amp;_.standard-markdown_:is(p,blockquote,ul,ol,h1,h2,h3,h4,h5,h6)]:pr-8 [\u0026amp;_.progressive-markdown_:is(p,blockquote,h1,h2,h3,h4,h5,h6)]:pl-2 [\u0026amp;_.progressive-markdown_:is(p,blockquote,ul,ol,h1,h2,h3,h4,h5,h6)]:pr-8\"\u003e\n\u003cdiv class=\"grid grid-rows-[auto_auto] min-w-0\"\u003e\n\u003cdiv class=\"row-start-2 col-start-1 relative grid isolate min-w-0\"\u003e\n\u003cdiv class=\"row-start-1 col-start-1 relative z-[2] min-w-0\"\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3 standard-markdown\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eCantabrian anchovies (\u003cem\u003eEngraulis encrasicolus\u003c\/em\u003e) from Don Bocarte — hand-salted, aged for a minimum of eight months, hand-filleted, and packed in extra virgin olive oil. These are the anchovies against which all others are measured. The fillets are large, firm, and a deep rose-brown colour, with a savoury depth and clean salinity that bears no resemblance to the thin, aggressively salty anchovies most people are used to. If you have ever dismissed anchovies, these are the ones that will change your mind.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe anchovy season in the Bay of Biscay runs from April to June — a narrow window during which the fish have their highest fat content and swim closer to the surface to spawn. Don Bocarte's fish are caught during this period and salted as quickly as possible after landing to control exactly how much salt the flesh absorbs. The fish are layered in barrels with salt between each level, then pressed to remove fat before being transferred to maturing cellars. Temperature and humidity are carefully controlled throughout the ageing process, which runs for a minimum of eight months — the time needed for the characteristic Don Bocarte aroma and flavour to develop fully.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eAfter maturation, each fish is cleaned and filleted by hand by skilled staff, producing fillets that are completely bone-free and uniform in appearance. They are then packed in extra virgin olive oil. The result is a product with a clean, intense umami character, a smooth texture, and none of the harshness or excessive saltiness that defines lesser anchovies. Each 100g tin contains approximately 10–12 fillets.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eDon Bocarte, Cantabria, Spain\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eEuropean anchovy (\u003cem\u003eEngraulis encrasicolus\u003c\/em\u003e) (fish), extra virgin olive oil, salt\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eStore in a cool, dry place. Once opened, keep refrigerated, submerged in oil, and consume within 3–4 days.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eNet:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e100g (approx. 10–12 fillets)\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eFish (anchovy)\u003c\/p\u003e\n\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"ml-1 flex items-center transition-transform duration-300 ease-out mt-6\"\u003e\n\u003cdiv class=\"p-1 -translate-x-px\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"CLASSIC FINE FOODS","offers":[{"title":"Default Title","offer_id":32432398794857,"sku":"BF120V12","price":19.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/products\/IMG_0002.jpg?v=1719300688"},{"product_id":"white-tuna-in-olive-oil","title":"Cantábrico White Tuna in Olive Oil","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eBonito del Norte — albacore tuna (\u003cem\u003eThunnus alalunga\u003c\/em\u003e) from the Bay of Biscay, sliced from the loin and preserved in olive oil by Don Bocarte in Santoña, Cantabria. This is white tuna as it exists in the Spanish preserving tradition: firm, pale, clean-flavoured loin meat with a delicate texture that has nothing in common with standard tinned tuna. The flesh holds together in large, smooth pieces rather than flaking into dry shreds, and the olive oil it sits in carries the flavour of the fish rather than masking it.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eDon Bocarte use only fresh Cantabrian-caught albacore — not frozen — and cook it with careful attention to salt levels to keep the flesh juicy and the flavour balanced. The company is based in Santoña, the birthplace of the Cantabrian anchovy industry, a town whose preserving tradition dates back to the late nineteenth century when Sicilian settlers arrived and transformed the local fishing industry with their knowledge of salt-curing and preservation. Don Bocarte applies the same craft and standards to their white tuna as they do to their anchovies: fresh fish, minimal ingredients, and a process that prioritises the quality of the raw material over anything else.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis is a product worth eating on its own — straight from the tin with good bread and a squeeze of lemon — rather than treating as a cooking ingredient. It also works in salads, on pintxos, or flaked into pasta, but the quality of the fish means it deserves to be the centre of the plate, not buried in a sauce.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Don Bocarte, Santoña, Cantabria, Spain\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Albacore tuna (\u003cem\u003eThunnus alalunga\u003c\/em\u003e) (fish), olive oil, salt\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Store in a cool, dry place. Once opened, keep refrigerated and consume within 2–3 days.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eNet:\u003c\/strong\u003e 120g\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Fish (tuna)\u003c\/p\u003e","brand":"CLASSIC FINE FOODS","offers":[{"title":"Default Title","offer_id":32754721652841,"sku":"BB160","price":9.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/products\/DONBOCARTECANTABRICOBONITOTUNALOIN_FINE_WILDUK.jpg?v=1719300826"},{"product_id":"octopus-legs-cooked","title":"Octopus Tentacles — Cooked","description":"\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003ePre-cooked octopus tentacles (\u003cem\u003eOctopus vulgaris\u003c\/em\u003e), individually quick frozen (IQF) and ready to use. The cooking has already been done — the tentacles arrive tender and fully cooked, which means the difficult part of octopus preparation (getting the texture right without turning it rubbery or mushy) is taken care of. All that is left is to defrost and finish them however you like: seared in a hot pan, charred on a griddle, roasted in the oven, or served cold in a salad.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eGetting octopus texture right from raw is genuinely difficult. It requires slow, careful cooking — often an hour or more — and even experienced cooks can misjudge it. These pre-cooked tentacles bypass that entirely. The flesh is firm but yielding, with the characteristic chew that good octopus should have, and they take a hard sear beautifully without toughening up. This is the format professional kitchens use when they want consistent results without dedicating hours to braising.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe tentacles are from Australian waters and arrive IQF frozen in a 200g pack. IQF means each tentacle is frozen individually, so they can be separated and defrosted one at a time if needed.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e \u003cem\u003e[To be confirmed — see note above]\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Common octopus (\u003cem\u003eOctopus vulgaris\u003c\/em\u003e) (mollusc), salt\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Store frozen. Once defrosted, refrigerate and consume within 24 hours. Do not refreeze.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eNet:\u003c\/strong\u003e 200g (IQF frozen)\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Molluscs (octopus)\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"SAQUA","offers":[{"title":"Default Title","offer_id":32755042254953,"sku":"OCTOFR200","price":18.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/products\/DONBOCARTECOOKEDOCTUPUSLEGS_FINE_WILDUK.jpg?v=1719300828"},{"product_id":"sturia-oscietra-caviar","title":"Sturia Oscietra Caviar","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eOscietra caviar from Sturia — golden-green grains, a creamy texture, and a flavour that stays well away from anything aggressively marine. This is the caviar most often recommended to anyone who finds traditional caviar too fishy or too salty. The profile is gentle and rich: notes of butter, hazelnut, and avocado, with a finish that leans sweet rather than briny. For many, it is the most immediately enjoyable style of caviar there is — and the one that pairs most naturally with food.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe roe comes from the Russian sturgeon (\u003cem\u003eAcipenser gueldenstaedtii\u003c\/em\u003e), a larger, rougher-skinned species than its Siberian cousin. Oscietra sturgeons on Sturia's farms are raised for up to nine years in the freshwater ponds of Aquitaine, south-west France. The grains are larger than Baerii (a minimum of 2.7mm), with a distinctive light colour ranging from golden to green. After harvest, the roe is hand-selected, lightly salted in the Malossol tradition, and aged for 3–8 months in Sturia's maturing rooms, where it develops its characteristic creaminess and aromatic depth.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eSturia is not a caviar trader. They are one of a small number of producers worldwide who control every stage of the process — breeding, farming, harvesting, selecting, salting, and refining — on their own French farms. Every fish is born and raised in France. Every tin is fully traceable. The caviar is produced without antibiotics, growth hormones, processed terrestrial animal proteins, or GMOs. This level of control is the reason Sturia's caviar is consistent from tin to tin, and it is why professional kitchens rely on it.\u003c\/p\u003e\n\u003ch4 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\"\u003eBaerii, Oscietra, or Beluga — which caviar?\u003c\/h4\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eFINE \u0026amp; WILD carries all three of Sturia's caviars, each from a different sturgeon species with its own character.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eOscietra\u003c\/strong\u003e (\u003cem\u003eAcipenser gueldenstaedtii\u003c\/em\u003e) is the mildest and creamiest. Large golden-green grains (2.7mm+) with notes of butter, hazelnut, and avocado. Less overtly marine than Baerii — the natural choice for those who want richness over salinity. Particularly good with scrambled eggs or on its own.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eBaerii\u003c\/strong\u003e (\u003cem\u003eAcipenser baerii\u003c\/em\u003e) is the most assertive. Smaller, dark grains with a pronounced marine flavour — notes of oyster, fresh grass, and black olive, and a clean, briny finish. This is the caviar for anyone who wants bold, traditional flavour.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eBeluga\u003c\/strong\u003e (\u003cem\u003eHuso huso\u003c\/em\u003e) is the rarest. The largest grains (3–4mm), a silky texture, and a delicate flavour with notes of butter, almond, and lime. Sturia's Beluga is the first 100% French Beluga caviar — each fish is raised for 15–20 years before harvest. This is caviar at its most refined, best enjoyed alone or with nothing more than Champagne.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Sturia, Aquitaine, France\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Russian sturgeon roe (\u003cem\u003eAcipenser gueldenstaedtii\u003c\/em\u003e) (fish), salt, E285 preservative (borax)\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Refrigerate at 0–4°C. Once opened, consume within 2–3 days.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eNet:\u003c\/strong\u003e 30g \/ 50g \/ 125g\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Fish (sturgeon)\u003c\/p\u003e","brand":"CLASSIC FINE FOODS","offers":[{"title":"30g","offer_id":39636354400361,"sku":"STU181","price":72.0,"currency_code":"GBP","in_stock":true},{"title":"50g","offer_id":39636354433129,"sku":"STU182","price":120.0,"currency_code":"GBP","in_stock":true},{"title":"125g","offer_id":39636354465897,"sku":"STU184","price":240.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/products\/IMG_0012_1_21cad785-d691-44bc-88e2-e30211ba6bca.jpg?v=1719301404"},{"product_id":"sturia-beluga-caviar","title":"Sturia Beluga Caviar","description":"\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eBeluga from Sturia — the largest grains, the longest finish, and the most refined flavour of any caviar they produce. This is not a caviar that shouts. It is quiet, complex, and extraordinarily delicate: a silky texture that gives way to notes of almond and tonka bean, with a tangy finish reminiscent of lime. The grains are 3–4mm, anthracite grey with a gentle sheen, and each one holds its shape on the tongue before releasing its flavour slowly. The length in the mouth is what sets Beluga apart from everything else — it lingers in a way that Baerii and Oscietra simply do not.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe roe comes from the Beluga sturgeon (\u003cem\u003eHuso huso\u003c\/em\u003e), the largest and longest-lived of the three species on Sturia's farms. These fish are raised for between 15 and 20 years in the freshwater ponds of Aquitaine, south-west France, before their roe is harvested. That timeframe — over a decade of careful husbandry before a single grain of caviar is produced — is the reason Beluga is the rarest and most expensive caviar in the world. Sturia's Beluga is the first 100% French Beluga caviar: every fish is born, raised, and processed entirely in France.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eSturia is not a caviar trader. They are one of a small number of producers worldwide who control every stage of the process — breeding, farming, harvesting, selecting, salting, and refining — on their own French farms. Every tin is fully traceable. The caviar is produced without antibiotics, growth hormones, processed terrestrial animal proteins, or GMOs. This level of control is the reason Sturia's caviar is consistent from tin to tin, and it is why professional kitchens rely on it.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003ch4 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\"\u003eBaerii, Oscietra, or Beluga — which caviar?\u003c\/h4\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eFINE \u0026amp; WILD carries all three of Sturia's caviars, each from a different sturgeon species with its own character.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eBeluga\u003c\/strong\u003e (\u003cem\u003eHuso huso\u003c\/em\u003e) is the rarest and most refined. The largest grains (3–4mm), a silky texture, and a delicate flavour with notes of almond, tonka bean, and lime. Each fish is raised for 15–20 years before harvest. Best enjoyed alone or with nothing more than Champagne or premium vodka.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eOscietra\u003c\/strong\u003e (\u003cem\u003eAcipenser gueldenstaedtii\u003c\/em\u003e) is milder and creamier. Large golden-green grains (2.7mm+) with notes of butter, hazelnut, and avocado. Less overtly marine than Baerii — a good choice for those who prefer richness over salinity, and particularly good with scrambled eggs.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eBaerii\u003c\/strong\u003e (\u003cem\u003eAcipenser baerii\u003c\/em\u003e) is the most assertive. Smaller, dark grains with a pronounced marine flavour — notes of oyster, fresh grass, and black olive, and a clean, briny finish. The caviar for anyone who wants bold, traditional flavour.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Sturia, Aquitaine, France\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Beluga sturgeon roe (\u003cem\u003eHuso huso\u003c\/em\u003e) (fish), salt, E285 preservative (borax)\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Refrigerate at 0–4°C. Once opened, consume within 2–3 days.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eNet:\u003c\/strong\u003e 30g \/ 50g\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Fish (sturgeon)\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"CLASSIC FINE FOODS","offers":[{"title":"30g","offer_id":39636355481705,"sku":"STU241","price":240.0,"currency_code":"GBP","in_stock":false},{"title":"50g","offer_id":39636355514473,"sku":"STU242","price":400.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/products\/IMG_0014_1.jpg?v=1719301406"},{"product_id":"smoked-ora-king-salmon","title":"Smoked Ōra King Salmon","description":"\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eCold smoked King salmon (\u003cem\u003eOncorhynchus tshawytscha\u003c\/em\u003e) from Ōra King in New Zealand — a breed developed over two decades specifically for flavour, marbling, and colour, and widely regarded as the highest quality farmed salmon in the world. King salmon has the highest oil content of any salmon species, and that fat is what makes this smoked salmon fundamentally different from standard Atlantic smoked salmon: the texture is richer, softer, and more yielding, with visible lines of intramuscular marbling running through the vivid orange flesh.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eEach fish is hand filleted and pinboned, cured with sea salt and brown sugar, then slowly cold smoked using native New Zealand Manuka wood. No nitrites or nitrates are added. The Manuka smoke is light — it lifts the natural butteriness of the salmon without dominating it. The slices are D-cut, meaning each piece runs from the back of the fish to the belly, giving you a cross-section of different textures in a single slice: leaner flesh from the dorsal, fattier and more silky flesh from the belly.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eŌra King salmon begin life in some of New Zealand's purest freshwater springs before being transferred to the fast-flowing sea waters of the Marlborough Sounds — a process that mirrors the natural freshwater-to-saltwater migration of wild King salmon. Stocking density is kept extremely low (2% fish to 98% water), ensuring free movement and a healthy growing environment. The breeding programme behind Ōra King spans over twenty years, with more than 90 distinct family lines and traceability extending back five generations.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e New Zealand King Salmon Company (Ōra King), Marlborough Sounds, New Zealand\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e King salmon (\u003cem\u003eOncorhynchus tshawytscha\u003c\/em\u003e) (fish), sea salt, brown sugar, Manuka wood smoke\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Refrigerate at 0–4°C. Once opened, consume within 2–3 days. Check packaging for best-before date.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eNet:\u003c\/strong\u003e 100g\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Fish (salmon)\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"SAQUA","offers":[{"title":"Default Title","offer_id":40531436011625,"sku":"ORKSS100","price":9.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/files\/ORAKINGSMOKEDSALMON_16910c13-a3ed-4030-8218-cbc6e7455af2.jpg?v=1778152323"},{"product_id":"sturia-caviar-oscietra-prestige","title":"Sturia Oscietra Prestige Caviar","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eOscietra Prestige is Sturia's top selection of their Oscietra caviar — the same Russian sturgeon (\u003cem\u003eAcipenser gueldenstaedtii\u003c\/em\u003e), the same Aquitaine farms, the same 3–8 month ageing process, but only the finest grains make it into this tin. During production, Sturia's selectors assess every batch for grain size, uniformity, colour, firmness, and aromatic quality. The grains that meet the Prestige standard are set aside; everything else becomes the standard Oscietra. The result is a caviar with the same buttery, nutty Oscietra character — notes of hazelnut, butter, and avocado — but with a noticeably more refined texture, greater consistency grain to grain, and a longer, more developed finish on the palate.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eIf you already know and enjoy the standard Sturia Oscietra, the Prestige is the next step. The flavour profile is recognisably the same, but the overall experience is more polished — the grains are more uniform in size and colour, the pop is cleaner, and the aromatic complexity has more depth. This is the caviar Sturia selects when quality alone is the only consideration.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eSturia is not a caviar trader. They are one of a small number of producers worldwide who control every stage of the process — breeding, farming, harvesting, selecting, salting, and refining — on their own French farms. Every fish is born and raised in France. Every tin is fully traceable. The caviar is produced without antibiotics, growth hormones, processed terrestrial animal proteins, or GMOs.\u003c\/p\u003e\n\u003ch4 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\"\u003eOscietra vs Oscietra Prestige\u003c\/h4\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eBoth come from the same species (\u003cem\u003eAcipenser gueldenstaedtii\u003c\/em\u003e), raised on the same farms, and aged in the same maturing rooms. The difference is selection. Standard Oscietra is excellent caviar with golden-green grains and Sturia's signature creamy, buttery character. Oscietra Prestige is drawn from the same production but only the most exceptional grains — assessed for size, colour, firmness, and flavour — are selected. The Prestige delivers a more uniform appearance, a cleaner texture, and greater aromatic length.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Sturia, Aquitaine, France\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Russian sturgeon roe (\u003cem\u003eAcipenser gueldenstaedtii\u003c\/em\u003e) (fish), salt, E285 preservative (borax)\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Refrigerate at 0–4°C. Once opened, consume within 2–3 days.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Fish (sturgeon)\u003c\/p\u003e","brand":"CLASSIC FINE FOODS","offers":[{"title":"30g","offer_id":39696848519273,"sku":"SCOP30","price":120.0,"currency_code":"GBP","in_stock":true},{"title":"50g","offer_id":39696848552041,"sku":"SCOP50","price":200.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/products\/IMG_0010_1_bed98b56-4dc5-4bdc-bdeb-e7427eb5649c.jpg?v=1719301521"},{"product_id":"yarra-valley-frist-harvest-atlantic-salmon-roe-100g","title":"Yarra Valley First Harvest Atlantic Salmon Roe","description":"\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eFirst Harvest salmon roe from Yarra Valley Caviar — vibrant, translucent orange-red pearls with a soft pop and a clean, briny burst of flavour. \"First Harvest\" refers to the roe collected from the first-ever spawning of young female Atlantic salmon (\u003cem\u003eSalmo salar\u003c\/em\u003e). The result is a smaller, softer, more delicate pearl than roe from mature fish — it dissolves more readily on the palate and has a gentler, less intensely fishy character. This is ikura at its most refined.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eYarra Valley Caviar is a family-owned boutique freshwater aquaculture farm located at the base of the Rubicon River in Victoria's Yarra Valley Ranges, Australia. Their salmon are raised in large earthen ponds fed by gravity from alpine spring water — no pumps, no chemicals, no antibiotics. What sets Yarra Valley apart from most salmon roe producers is their harvesting method: the fish are hand-milked once a year, in May, under a natural clove oil anaesthetic. The fish are returned alive to their ponds to spawn again the following year. No fish are killed for their roe. The operation is BAP (Best Aquaculture Practices) certified and the roe is packaged on site with nothing added beyond salt.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis product arrives ready to serve. FINE \u0026amp; WILD receives it frozen and thaws it before dispatch to ensure it reaches you in the best possible condition. The tin will be dated with a use-by date — shelf life is 90 days from thawing. Once opened, consume within 4 days.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Yarra Valley Caviar, Victoria, Australia\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Atlantic salmon roe (\u003cem\u003eSalmo salar\u003c\/em\u003e) (fish), salt\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Refrigerate at 0–4°C. Once opened, consume within 4 days. Do not refreeze.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eNet:\u003c\/strong\u003e 100g\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Fish (salmon)\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"SAQUA","offers":[{"title":"Default Title","offer_id":40937050079337,"sku":"YVROE100","price":39.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/files\/Yarra_Valley_First_Harvest_Atlantic_Salmon_Roe_FINE_WILD.jpg?v=1756285837"},{"product_id":"smoked-salmon-fillet","title":"Smoked Salmon Royal Fillet","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe royal fillet is the top loin of the salmon — the thick, even-textured section that runs along the backbone, above the belly. It is the single most prized cut for smoking because it has a consistent depth from end to end, with no taper and no thin edges, which means every slice is uniform. This is the cut professional kitchens specify when presentation matters, and the reason it carries the name \"royal.\"\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis royal fillet is cold smoked by The Weald Smokery in East Sussex, a multi-award-winning producer that works in traditional brick kilns over local oak chippings. The salmon itself is reared on Scotland's west coast, where cold waters produce firm, even-textured flesh. At the smokery, the smoke rises by natural convection — it is not pumped or forced — and is never recirculated. A constant stream of fresh oak smoke passes over the fish and exits the kiln, producing a clean, balanced smoke flavour without any of the stale or acrid notes that recirculated systems can leave behind. The Weald Smokery has won multiple gold awards from the Great Taste Awards judges for their smoked salmon.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eAvailable as a 150g portion or the full 300g± royal fillet. Both arrive unsliced — you carve to your own preferred thickness, which keeps the salmon fresher for longer than pre-sliced packs.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e The Weald Smokery, East Sussex, England\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Atlantic salmon (\u003cem\u003eSalmo salar\u003c\/em\u003e) (fish), salt. Cold smoked over oak chippings.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Refrigerate at 0–4°C. Once opened, consume within 3 days. Check packaging for best-before date.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eNet:\u003c\/strong\u003e 150g (portion) \/ 300g± (whole royal fillet)\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Fish (salmon)\u003c\/p\u003e","brand":"WEALD SMOKERY","offers":[{"title":"125g± Portion","offer_id":55349905752449,"sku":"ROYFILL300","price":16.5,"currency_code":"GBP","in_stock":true},{"title":"300g± Whole Fillet","offer_id":55349905785217,"sku":"ROYFILL301","price":33.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/files\/IMG_0017_1.jpg?v=1719305003"},{"product_id":"yarra-valley-first-harvest-atlantic-smoked-salmon-roe","title":"Yarra Valley Smoked Salmon Roe","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eSmoked salmon roe from Yarra Valley Caviar — the same hand-milked Atlantic salmon pearls (\u003cem\u003eSalmo salar\u003c\/em\u003e) as their First Harvest, put through a double smoking process that adds a layer of gentle, woody warmth without masking the roe's natural brine and pop. The smoking is done in two stages: first, the roe is brined with red gum salt that has itself been smoked for 72 hours; then the pearls are cold smoked using local Mountain Ash hardwood. The result is a mild, clean smoke flavour that sits behind the natural salinity of the roe rather than in front of it — a subtle shift in character, not a transformation.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis is a product that has built a serious following among chefs in Australia and internationally. The smoking adds a dimension that standard salmon roe does not have, making it particularly effective as a finishing garnish on dishes where a gentle smokiness is welcome — scrambled eggs, pasta, potato dishes, or anything with cream or butter as a base. It also works on its own, spooned straight from the tin.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eYarra Valley Caviar is a family-owned boutique freshwater aquaculture farm at the base of the Rubicon River in Victoria's Yarra Valley Ranges, Australia. Their salmon are raised in large earthen ponds fed by gravity from alpine spring water — no chemicals, no antibiotics. The roe is hand-milked once a year, in May, under a natural clove oil anaesthetic, and the fish are returned alive to their ponds. The operation is BAP (Best Aquaculture Practices) certified.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis product arrives ready to serve. FINE \u0026amp; WILD receives it frozen and thaws it before dispatch. The tin will be dated with a use-by date — shelf life is 90 days from thawing. Once opened, consume within 4 days.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Yarra Valley Caviar, Victoria, Australia\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Atlantic salmon roe (\u003cem\u003eSalmo salar\u003c\/em\u003e) (fish), smoked red gum salt, Mountain Ash cold smoke\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Refrigerate at 0–4°C. Once opened, consume within 4 days. Do not refreeze.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eNet:\u003c\/strong\u003e 100g\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Fish (salmon)\u003c\/p\u003e","brand":"SAQUA","offers":[{"title":"Default Title","offer_id":41501414260841,"sku":"YVSMROE100","price":39.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/files\/Yarra_Valley_First_Harvest_Atlantic_Smoked_Salmon_Roe_FINE_WILD.jpg?v=1756285874"},{"product_id":"dom-petroff-oscietra-caviar","title":"Dom Petroff Oscietra Caviar","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eOscietra caviar from Dom Petroff — amber-toned grains with a balanced flavour built around iodised, nutty notes and a delicate, yielding texture. This is a classic Oscietra profile: less assertive than Baerii, more approachable than Beluga, and with a complexity that reveals itself gradually across the palate. The colour is distinctive — an elegant amber with golden highlights, lighter than most Oscietra caviars and immediately recognisable in the tin.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe roe comes from the Russian sturgeon (\u003cem\u003eAcipenser gueldenstaedtii\u003c\/em\u003e), sourced from selected farms in Europe and Madagascar depending on season and availability. Dom Petroff is the sister company to Petrossian, the Parisian house that first introduced caviar to France in 1920. Based in Angers and established in 1979, Dom Petroff draws on the same sourcing network and expertise, with a reputation built on rigorous selection from high-quality farms worldwide. Rather than operating their own sturgeon farms, Dom Petroff's expertise lies in sourcing, selecting, and conditioning: their specialists assess batches for flavour, texture, firmness, and colour, then condition and pack the caviar in their French workshops. Every tin includes the species name and full traceability. As the Oscietra sturgeon takes 8–10 years to reach maturity, the quality of the farm and the conditions in which the fish are raised matter as much as the origin.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eOscietra sits in the middle of the caviar spectrum — less marine than Baerii, less rare than Beluga — and is often the variety that converts people who think they do not like caviar. Its nutty, subtly iodised character works well on its own, but also has the versatility to pair with food without being overwhelmed.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Dom Petroff (sister company to Petrossian), Angers, France\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Russian sturgeon roe (\u003cem\u003eAcipenser gueldenstaedtii\u003c\/em\u003e) (fish), salt, E285 preservative (borax)\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Refrigerate at 0–4°C. Once opened, consume within 2–3 days.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eNet:\u003c\/strong\u003e 30g \/ 50g\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Fish (sturgeon)\u003c\/p\u003e","brand":"DOM PETROFF","offers":[{"title":"30g","offer_id":54401301643649,"sku":"CA32","price":62.0,"currency_code":"GBP","in_stock":true},{"title":"50g","offer_id":54401301676417,"sku":"CA52","price":95.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/files\/DomPetroffOssetraCaviar_FINE_WILD.jpg?v=1750152017"},{"product_id":"dom-petroff-baerii-caviar","title":"Dom Petroff Baerii Caviar","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eBaerii caviar from Dom Petroff — dark, full-bodied, and built around briny, mineral notes with real depth. The grains range from dark grey to black, with a striking visual intensity that carries through into the flavour. This is the more assertive of Dom Petroff's two caviars: where their Oscietra is amber-toned and nutty, the Baerii leans firmly into the marine end of the spectrum — saline, direct, and with a clean minerality that lingers. If you know you like caviar and you want something with presence, this is the one.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe roe comes from the Siberian sturgeon (\u003cem\u003eAcipenser baerii\u003c\/em\u003e), sourced from selected farms in Europe and Madagascar depending on season and availability. Dom Petroff is the sister company to Petrossian, the Parisian house that first introduced caviar to France in 1920. Based in Angers and established in 1979, Dom Petroff draws on the same sourcing network and expertise, with a reputation built on rigorous batch selection from high-quality farms worldwide. Their specialists assess every batch for flavour, texture, firmness, and colour before conditioning and packing in their French workshops. Every tin includes the species name and full traceability.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eBaerii is the more traditional style of caviar — darker, more oceanic, and with a directness that Oscietra does not attempt. For anyone who wants their caviar to taste unmistakably of the sea, this is the natural choice. It also pairs well with food — its assertive character holds its own alongside blinis, smoked salmon, or seared scallops without being overwhelmed.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Dom Petroff (sister company to Petrossian), Angers, France\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Siberian sturgeon roe (\u003cem\u003eAcipenser baerii\u003c\/em\u003e) (fish), salt, E285 preservative (borax)\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Refrigerate at 0–4°C. Once opened, consume within 2–3 days.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eNet:\u003c\/strong\u003e 30g \/ 50g\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Fish (sturgeon)\u003c\/p\u003e","brand":"DOM PETROFF","offers":[{"title":"30g","offer_id":54401310032257,"sku":"CF32","price":60.0,"currency_code":"GBP","in_stock":true},{"title":"50g","offer_id":54401310065025,"sku":"CF52","price":95.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/files\/DomPetroffBaeriCaviar_FINE_WILD.jpg?v=1750152018"},{"product_id":"smoked-eel-fillets","title":"Weald Smokery Hot Smoked Eel Fillets","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eHot-smoked Irish eel (\u003cem\u003eAnguilla anguilla\u003c\/em\u003e) from Weald Smokery — wild-caught in Lough Neagh, filleted by hand, and smoked whole over an oak log fire. This is a product with a character quite unlike any other smoked fish: rich, succulent, and naturally sweet, with a gentle smokiness that sits behind the eel's own deep, savoury flavour rather than in front of it. The flesh is dense and meaty but yields easily, flaking into clean, glossy pieces with a bronze-gold exterior.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe eels are sourced from Lough Neagh in Northern Ireland — the largest freshwater lake in the British Isles and home to Europe's largest remaining wild eel fishery. Lough Neagh eels are wild fish that feed on the lake's natural substrates. The fishery operates under strict legislative controls and sustainability regulations to protect eel populations. The clean, cold waters of the lake produce eels with an exceptionally clean flavour and firm texture.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eWeald Smokery is one of the last traditional smokehouses in the UK still using real oak log fires — no gas, no liquid smoke, no shortcuts. Each eel is hot-smoked whole, which keeps the flesh moist and allows the smoke to penetrate evenly, then carefully filleted by hand once cooked. The result is a gentle, authentic smokiness with real depth — the kind of flavour that only genuine wood smoking over hours can produce. This is a 2 Star Great Taste Award winner (2025).\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eSmoked eel is one of the great underappreciated British food traditions. It was once a staple of the London diet and remains a prized ingredient in professional kitchens across northern Europe, particularly in the Netherlands, Germany, and Scandinavia. If you have never tried it, this is an excellent place to start.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Weald Smokery, Flimwell, East Sussex\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e European eel (\u003cem\u003eAnguilla anguilla\u003c\/em\u003e) (fish), salt [\u003cem\u003everify any additional ingredients from label\u003c\/em\u003e]\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Refrigerate at 0–4°C. Once opened, consume within 3 days.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eNet:\u003c\/strong\u003e 90g\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Fish (eel)\u003c\/p\u003e","brand":"WEALD SMOKERY","offers":[{"title":"Default Title","offer_id":54401355841921,"sku":"PA17","price":17.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/files\/DomPetroffSmokedEelFillets120g-PremiumSmokedEel_FINE_WILD.jpg?v=1750517624"},{"product_id":"dom-petroff-smoked-white-tuna","title":"Dom Petroff Smoked White Tuna","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eSmoked albacore tuna (\u003cem\u003eThunnus alalunga\u003c\/em\u003e) from Dom Petroff — a boldly smoked fillet with a deep, pronounced smokiness that will be familiar to anyone who enjoys kippers or smoked haddock. This is not a subtly smoked product. The smoke permeates the fish thoroughly, producing a rich, layered flavour with real intensity and length. If you prefer your smoked fish gentle and restrained, this is not the one — but if you enjoy a full-bodied smoke character with genuine depth, it delivers.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eAlbacore is the leanest and palest of the commercial tuna species, with a firm, meaty texture that holds up well to intensive smoking. The flesh stays dense and clean rather than oily, which allows the smoke to define the flavour without the fish becoming heavy. The result is something closer in character to traditional British smoked fish than to most smoked tuna products, which tend to be milder and less assertive.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eDom Petroff is a brand of Petrossian, the Parisian house founded in 1920 and best known as one of the world's most established names in caviar and fine preserved seafood. The smoked white tuna is produced in France.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Dom Petroff (Petrossian), Paris, France\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Albacore tuna (\u003cem\u003eThunnus alalunga\u003c\/em\u003e), salt [\u003cem\u003eplease verify full ingredients from label — smoking method\/additional ingredients not declared on current live page\u003c\/em\u003e]\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Refrigerate. Once opened, consume within 3 days.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eNet:\u003c\/strong\u003e 120g\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Fish (tuna)\u003c\/p\u003e","brand":"DOM PETROFF","offers":[{"title":"Default Title","offer_id":54401363476865,"sku":"PH66","price":13.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/files\/DomPetroffSmokedWhiteTuna-PremiumSmokedAlbacore_FINE_WILD.jpg?v=1750511152"},{"product_id":"loch-duart-scottish-smoked-salmon-signature-smoke","title":"Loch Duart Scottish Smoked Salmon — Signature Smoke","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eLoch Duart Signature Smoke is Scottish smoked salmon as it is meant to be — two ingredients, traditional cure, gently smoked over oak shavings by a Scottish master smokehouse. The salmon is Loch Duart's own — farmed since 1999 in the cold, fast-running waters of Sutherland in North West Scotland, descended from a heritage breed bloodline directly traced to the wild Scottish salmon that have swum these waters for millennia. The fish are raised at low stocking density on a long single-fjord cycle, harvested using Ikejime — the Japanese humane harvest method that minimises stress at slaughter and produces measurably better flesh quality, firmer texture and longer rigor. It is the salmon that Michelin kitchens across the UK and Europe order by name.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe smoke is what makes this product. Just two ingredients — Loch Duart salmon and sea salt — dry-cured slowly, with no sugar, no syrups, no sweeteners. The fish is then cold-smoked over oak shavings to develop a delicate, restrained smokiness that supports the natural richness of the raw material rather than competing with it. Most smoked salmon at retail leans heavily on sugar and a heavier smoke to cover up the underlying fish; this is the opposite approach — the cure is restrained because the salmon does not need disguising. The result is a clean, savoury, deeply salmon-forward smoked salmon, with firm structure, a clear coral colour, and the long mineral finish that only properly raised cold-water salmon delivers.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eEach pack is hand-sliced D-cut at 100g — interleaved on parchment, vacuum-packed and chilled — perfect for breakfast, brunch, sandwiches, canapés, or as part of a wider seafood course.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Loch Duart, Scourie, Sutherland, Scotland · Smoked by Scottish master smokers\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eSpecies:\u003c\/strong\u003e Atlantic salmon (\u003cem\u003eSalmo salar\u003c\/em\u003e) — Loch Duart heritage breed\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eCure:\u003c\/strong\u003e Traditional dry cure · Two ingredients only · No sugar\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eSmoke:\u003c\/strong\u003e Oak shavings, cold-smoked\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eWelfare:\u003c\/strong\u003e Ikejime humane harvest\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Scottish salmon (\u003cem\u003eSalmo salar\u003c\/em\u003e), sea salt\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Keep refrigerated at 0–2°C. Once opened, consume within 48 hours\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eNet:\u003c\/strong\u003e 100g · D-cut, hand-sliced\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Fish\u003c\/p\u003e","brand":"LOCH DUART","offers":[{"title":"Default Title","offer_id":55635159744897,"sku":null,"price":9.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/files\/65CDFB20-E524-4A1F-8B60-4E23BDAEFBB2_1_201_a.jpg?v=1778152200"}],"url":"https:\/\/www.fineandwild.com\/collections\/caviar-smoked-salmon-preserved-seafood.oembed","provider":"FINE \u0026 WILD","version":"1.0","type":"link"}