Frequently asked questions
Ordering and delivery
Where do you deliver smoked fish?
We deliver to: Chișinău, Stăuceni, Cricova, Trușeni, Vatra, Ghidighici, Durlești, Dumbrava, Codru. The exact zone borders are on the map on the Delivery page, and checkout gives the answer for your address.
How much does delivery cost?
Delivery costs: Chișinău — 75 lei; Stăuceni, Cricova, Trușeni, Vatra, Ghidighici, Durlești, Dumbrava, Codru — 120 lei. From 1,200 lei the order is delivered free to any zone.
When will my order arrive?
Orders placed between 17:00 and 11:00 are delivered 12:00–17:00 (the next day). Orders placed between 11:00 and 17:00 are delivered 18:00–22:00 (the same day). We deliver in our own car, in an unbroken cold chain.
What is the minimum order?
The minimum order is 500 lei.
Can I pick up the order myself?
Yes: from the shop at Șoseaua Balcani 7B, daily 10:00–22:00. Place the order at least an hour ahead.
How do I pay?
Payment is on receipt — to the courier or, for pickup, in the shop — in cash or by card. We charge nothing in advance and store no card details: card payments go through the bank terminal.
Smoking and storage
What does “smoked to order” mean?
The fish does not sit on a shelf: we smoke it for the orders we receive and deliver it the same day. The smoking date is on the label, and the shelf life counts from the delivery day.
How should smoked fish be stored, and for how long?
In the fridge, at the temperature printed on the label and on the product page. Shelf life differs by product, is shown before you order and counts from the delivery day. There are no preservatives, so it is short — the fish is best on the day of delivery.
What is the difference between cold and hot smoking?
We smoke both cold and hot; the method is stated on each product page. Cold smoke passes through the fish without cooking it, and the texture stays firm and translucent — whole trout, marlin, escolar and carp are made this way. Hot smoking is short — dorado, sea bass, prawns and mussels are made this way: the skin tightens and the flesh stays juicy. Eat it on the day of delivery, warm or cold.
What do you smoke with?
Salt, natural alder and beech wood cut on site, and time. A dry cure of 8–14 hours, a night under cold airflow, then cold smoke at 24 °C. No brine injection, no dyes, no liquid smoke.
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The shop
Where is the shop and when is it open?
Șoseaua Balcani 7B, Chișinău. Open daily, 10:00–22:00. Phone: +373 61 222 213.
Contact
We Smoke FishȘoseaua Balcani 7B, MD-2049 Chișinău
+373 61 222 213 · hello@wesmokefish.md