Smoked fish has a slightly longer shelf-life than fresh fish and doesn’t need to be kept on ice. Keep it refrigerated and use within the use-by date. If smoked fish does require further cooking ...

Cold-smoked salmon is smoked at a cooler temperature (approximately 80 degrees), which imparts a mild smoky flavor without cooking the fish. The result is a fresh and moist texture that resembles ...

Learning to read the labels on smoked salmon will help you choose the best that you can afford. Whether sold loose at fish counters, or pre-packed in chiller cabinets, the same labelling ...

Nowadays, the terms "lox" and "smoked salmon" get used interchangeably, so check that you are getting the real thing if you buy lox from anywhere beside an in-the-know deli. F&W's guide has tons ...

Three types of smoked fish and a kumara mash topping make for gourmet comfort food. You don’t need a big serving, as smoked fish has a rich flavour, and the dish can be surprisingly filling.

like mullet, kahawai, trevally or gem fish, used in this smoked fish kedgeree dish.

The fish – most commonly salmon or trout – is then smoked at below 30°C for cold smoking, which produces classic smoked salmon, or between 70 and 80°C for hot smoking. Another smoked fish ...

All products are independently selected by our editors. If you buy something, we may earn an affiliate commission. Few appetizers achieve the coveted balance of low effort and luxurious with the ...