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Opal and Oak Smokehouse by The Oyster Cart
We smoke only the finest ingredients to order —
crafted in small batches the traditional way.

Traditional Handsmoking

At The Oyster Cart, we believe smoking is best done the old-school way — hands-on, unhurried, and grounded in craft. No nitrates. No preservatives. No liquid smoke. Just traditional wood smoking — one of the oldest preservation techniques, and still unmatched when done right.

So we built our own smoker with one aim: to offer real, authentic smoked products — proudly smoked in Singapore — using a repurposed whiskey oak barrel to impart a gentle, nuanced depth.

Each batch is crafted for aroma, balance, and a deep, lingering finish — never overpowering, always respectful of the ingredient.

Released

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Cold Smoked Salmon

Buttery and delicate with a subtle salmon sweetness, finished with mild oak smoke. Velvety and melt-in-your-mouth — clean, balanced, never overpowering.

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Price Starting From $88

Planned Release

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Smoked Fish Roe

Deeply savoury and smoky, with a clean, assertive saltiness. The roe sets into a firm, spreadable texture, making it ideal for taramasalata-style dips and seafood canapés.

TBC

Price TBA

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Smoked Mackerel

Rich, oily, and deeply savoury with a distinct smoky aroma. The smoking process softens the mackerel’s natural intensity, balancing it with gentle sweet and salty notes.

TBC

Price TBA

Tuna steak for sashimi or sushi, smoked fish Tuna steak as a food background for your desi

Smoked Tuna

Lean yet succulent, with a steak-like texture and clean savoury depth. Mild oak smoke wraps the tuna gently, finishing long with umami and a touch of sweetness.

TBC

Price TBA

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Smoked Rainbow Trout

A softer, sweeter cousin to salmon — handsmoked traditionally for clean aromatics and a long, savoury finish. Moist, flaky, and beautifully balanced, with smoke that enhances rather than masks.

TBC

Price TBA

Opal and Oak Smokehouse by The Oyster Cart We smoke only the finest ingredients to order — crafted in small batches the traditional way.

Traditional Handsmoking

Released

Cold Smoked Salmon Buttery and delicate with a subtle salmon sweetness, finished with mild oak smoke. Velvety and melt-in-your-mouth — clean, balanced, never overpowering.

Planned Release

Smoked Fish Roe Deeply savoury and smoky, with a clean, assertive saltiness. The roe sets into a firm, spreadable texture, making it ideal for taramasalata-style dips and seafood canapés.

Smoked Mackerel Rich, oily, and deeply savoury with a distinct smoky aroma. The smoking process softens the mackerel’s natural intensity, balancing it with gentle sweet and salty notes.

Smoked Tuna Lean yet succulent, with a steak-like texture and clean savoury depth. Mild oak smoke wraps the tuna gently, finishing long with umami and a touch of sweetness.

Smoked Rainbow Trout A softer, sweeter cousin to salmon — handsmoked traditionally for clean aromatics and a long, savoury finish. Moist, flaky, and beautifully balanced, with smoke that enhances rather than masks.

Opal and Oak Smokehouse by The Oyster Cart
We smoke only the finest ingredients to order —
crafted in small batches the traditional way.

Cold Smoked Salmon

Buttery and delicate with a subtle salmon sweetness, finished with mild oak smoke. Velvety and melt-in-your-mouth — clean, balanced, never overpowering.

Smoked Fish Roe

Deeply savoury and smoky, with a clean, assertive saltiness. The roe sets into a firm, spreadable texture, making it ideal for taramasalata-style dips and seafood canapés.

Smoked Mackerel

Rich, oily, and deeply savoury with a distinct smoky aroma. The smoking process softens the mackerel’s natural intensity, balancing it with gentle sweet and salty notes.

Smoked Tuna

Lean yet succulent, with a steak-like texture and clean savoury depth. Mild oak smoke wraps the tuna gently, finishing long with umami and a touch of sweetness.

Smoked Rainbow Trout

A softer, sweeter cousin to salmon — handsmoked traditionally for clean aromatics and a long, savoury finish. Moist, flaky, and beautifully balanced, with smoke that enhances rather than masks.