Smoked cuisine lets diners taste the flavors of smoldering embers without having to dive mouth-first into an active volcano. Save your tongue from third-degree burns with today’s Groupon to Shelsky’s Smoked Fish in Brooklyn. Choose from the following options:

• For $10, you get $20 worth of traditional Jewish appetizing fare.
• For $20, you get $45 worth of traditional Jewish appetizing fare.
• For $55, you get the Smoked Goodness party platter, which serves 6–8 people (up to a $164 value).
  
  

Shelsky’s Smoked Fish’s kitchen crew preserves time-honored traditions as it crafts updated takes on Jewish smoked fish and meats, earning a feature in the Brooklyn Paper and Serious Eats. Owner Pete Shelsky combines fish cured in-house with authentic fare sourced offsite, including pickles from Guss’, bagels and bialys from Kossar’s, and deep-fried Russian literature from Tolstoy’s. Patrons can peruse the shop’s stock of Jewish fish and dairy products, also referred to as appetizing, which include house-cured gravlax ($11.99/quarter lb.) and hot-smoked Door County whitefish ($19.95/lb.). Guests can also expand on traditional horizons with the house-cured clementine- and ginger-cured salmon ($11.99/quarter lb.), which the South Brooklyn Post reports was inspired by Shelsky’s two daughters, Clementine and Ginger. Patrons can also opt to carry out stacked sandwiches, such as the traditional lox-and-bagel Member of the Tribe ($9) or the Brooklyn Transplant ($11), which layers kippered salmon, apple horseradish, and pickled-herring salad between pumpernickel bread for a culinary construction more appealing to the tongue than a bridge made out of popsicles.

Cured-fish aficionados can share a traditional bounty with friends, family members, and fun-loving golems with the Fancy Schmancy party platter, which comes loaded with fare and fixings. Guests can collectively gorge themselves on a feast of three styles of salmon, including pastrami, pickled herring, and whitefish, topped with scallion cream cheese and accented with a Guss’ full-sour pickle. Sturdy baltic rye bread and bagels courageously accept the burden of the pescatarian fixings.