Stalton

Stalton is made from smoked & salted salmon (and occasionaly other types of fish). It is a preserved foodstuff which still retains a small amount of fish oil and fat. Prized by military commanders and adventurers, it is a nutritious staple of adventurer's iron rations and military campaign food. Stalton is not completely dry, as it still retains a small amount of fish oil and fat. It can be fried in a bit of grease, stewed in water, or even eaten plain. Eating plain is generally not done except in regions with plenty of water, as the salt is often quite prominent (at least in stalton meant for the King's Army).

In general, stalton in made from salmon, and is referred to at red stalton. Stalton made from tuna is called white stalton. Other varities are generally denoted by the fish they are made from (mackerel stalton, herring stalton, etc). Particularly prized is iron stalton, which is made from swordfish. Iron stalton is rarely seen outside the officer's mess, and is the most prized food by nobles when there is no fresh meat.

Stalton is commonly shipped in dry barrels, and will often be carried much like jerked meat by individual soldiers. When carried for long hard marches, it will commonly be kept in a wooden box, or wrapped in oilcloth or parchment sandwitched between thin wooden planks. This is done more to protect the fillets from breaking up than for any other reason. The fillets are tolerant of alternating humid and dry conditions, so long as they are not subject to actual water. If immersed in water, it is best to use the stalton in a soup or stew. But if kept reasonably dry and unbroken, the fillets can be kept for months, and can be prepared in nearly any fashion that a fresh fillet might be cooked.

Item type

Consumable, Food / Drink