Smoked Trout

Fishwife smokes and packs this trout the way you’d want it done in your own kitchen if you had the time: firm flakes, real smoke, enough oil to keep it from drying out under plastic wrap for two days. Pull the tin, fork it apart, and it holds its shape in a salad or over pasta instead of turning to paste. No bones to pick out mid-service, no soaking in brine you didn’t ask for. Works cold straight off the ice for a board, or warmed gently into a butter sauce for a quick plate when the fridge is thin. One tin does a shift’s worth of garnish or a single composed plate, depending on what you need it for that night.