The Pished Pish was launched by James Eagle in 2017 specifically to showcase the versatility of salmon, along with its vast nutritious profile.
Salmon’s heart-healthy omega-3s, high-quality protein and rich micronutrient content is naturally free of carbs, including sugar, and is one of the few natural food sources of vitamin D, as well as vitamins A and B, magnesium, potassium, phosphorus, zinc and selenium.
Following the success of its Uncle Sam salmon (bourbon/honey blend, ‘hot smoked’ over hickory), the Sussex-based producer has taken “the undisputed king of the North Sea” to the next level and developed a snack aimed to disrupt the meat snacks sector, which quickly established itself as a popular permissible mini splurge for consumers trapped at home during the lockdown.
Gilltong is made from prime fillets of smoked salmon that are hand sliced and marinaded in teriyaki, honey, Tabasco sauce and black pepper. Each slice is then air-dried until chewy, but still succulent and tender.
“When I set up The Pished Fish, the vision was very much one of showcasing salmon’s more audacious, booze-infused ambitions, stepping away from salmon’s historical ‘mild-mannered’ reputation,” said Eagle.
“I wanted to showcase its more outlandish, rock & roll persona by pairing it with an array of high-quality spirits and botanicals before being smoked in small batches over various aromatic woods.”
According to Eagle, the taste is “deliciously distinct and oh so addictive”, encompassing the popular combo of sweet and salty with a touch of spiciness.
Gilltong is a versatile treat that can be eaten alone, but also sits comfortably on a tapas board with artisanal bread, olives, charcuterie and cheese. It is available from The Pished Pish’s online shop for an RRP of £5.49 for 50g.