• Convenient smoking – thanks to the double hooks, smoking your fish in smokers will be very convenient. As a result of the unrestricted access of smoke to the whole surface of the fish, you are guaranteed to have your products smoked uniformly.
• ​Dedicated to fish – the thoughtful design of the hooks and the two properly profiled barbs make the fish hang more securely on them in comparison to traditional hooks.
• Robust execution – the hooks are made of high quality stainless steel, thanks to which they remain highly useful for a long time. This steel is resistant to high temperature, approved for contact with food, and stainless.​
• Simple to use – the product is excellent for smoking whole fish, as the proper arrangement of hooks allows spreading the fish halves and smoking it inside as well. The hooks should be fixed along the fish’s spine.
• Perfect set - the 5 hooks included in a set will allow you to smoke enough fish for your whole family. Dimensions of a single hook: 3.5 x 3.5 x 12.3 cm .

Discover the flavour of delicious smoked fish. Prepare them easily in the smoker – using double stainless steel hooks. Their thoughtful design with properly profiled barbs will allow you to arrange the whole fish conveniently and safely within the smoker, as well as later when they are stored in your kitchen or larder. A set of 5 hooks will allow you to smoke fish for your whole family or friends! Using them is very simple. All you need to do it fix the hook on both sides of the fish’s spine and it will hold stably and strongly for the whole smoking process duration. During fish smoking, the hooks spread the fish’s halves, thanks to which it is smoked perfectly not only on the outside, but on the inside as well! The high quality type 304 stainless steel of which the hooks are made makes them remain highly useful for a long time. 

The hooks are packaged 5 pieces per blister.

Recipe for a trout

Ingredients:

- 4 average-sized trouts

- 3 L cold water

- 140 g salt

- 100 g sugar

- 20 g dried fennel

- 5 g black pepper

Add salt, sugar, dried fennel, and black pepper to water. Wash the trouts carefully and put then into the brine prepared for 10 hours. Put them into a refrigerator or another cool place. Your balcony might be a good place for that during the autumn and winter season. Afterwards, remove the fish from the brine. Next, remove the fennel remains from the fish and dry them well (so that they get smoked, not cooked). Sprinkle the trouts so prepared with herbs to taste. Hang the fish on hooks and smoke them warm in the temperature of about 50-60 °C for about 40 minutes. We suggest using beech and alder wood chips for smoking.