Indiana Jerky Salmon Teriyaki

Indiana Jerky Salmon Teriyaki: dried salmon with a teriyaki glaze

Indiana Jerky Salmon Teriyaki is wild-caught salmon, dried and finished in a sweet-savoury teriyaki glaze. It is the least conventional bag on the shelf here, and the one most likely to surprise anybody who assumes dried fish means something hard, salty and grim. It is neither, and it is high in protein besides.

Why this one

• Wild salmon, not farmed: Indiana works with salmon netted in the Northeast Pacific.
• Sweet and savoury at once: the teriyaki does what teriyaki is supposed to do, which is make you want another piece before you have finished this one.
• Soft, not stiff: the natural oil in salmon keeps the strips supple, so there is no jaw-work involved.
• A small pack on purpose: rich food in a 15 g pack, which is exactly the right amount before it becomes too much.

How Indiana makes it

Salmon is trimmed to clean fish meat, dried slowly and then glazed with a ginger-led teriyaki that carries plum and a beechwood smoke behind it. The glaze goes on thick enough to lacquer the strips, so they come out of the pack glossy rather than dusty. Packs are sealed under a protective atmosphere and keep without cooling; once you have opened one, Indiana asks for it to be finished within a couple of days.

Taste and texture

Sweet on the front of the tongue, then salty, then unmistakably salmon. The ginger cuts back through the richness so it never turns cloying, and the smoke sits underneath the whole thing. The texture is soft and slightly oily, giving up on the second bite rather than resisting. Where Indiana's Tuna Original is dry, clean and firm, this is glossy, sweet and yielding: two ends of what dried fish can be.

Who it is for

Anyone who has been through the beef range and wants the next interesting thing. People who order teriyaki salmon whenever it turns up on a menu. Sushi-shaped cravings on a train. And the bag to open in front of somebody who says they do not like dried fish.

Frequently asked

Where does the salmon come from? The Northeast Pacific, caught with gillnets and seines rather than farmed.

Is it very fishy? Less than you would expect. The glaze rounds it off, so it reads as sweet, smoky and savoury with salmon behind it rather than in front.

Does it need refrigerating? No. Sealed, it keeps at room temperature, which is the main reason dried fish works as a travel snack at all.

Order Indiana Jerky Salmon Teriyaki at Jerky Store Europe

In stock in 15 g packs and twenty-pack cases, shipping fast across Europe from Jerky Store Europe.