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 ...

Though smoked fish has been a delicacy since the ancient Greeks and Romans roamed the earth, there’s no nation more synonymous with the aromatic, omega-3-filled delight than Bonnie Scotland. Alongside ...

But the concept of salt-curing or brining salmon for preservation is actually ... moisture out and preserve the fish. Then the salmon goes through a period of smoking, not to cook the meat ...

This is hot-smoked salmon, moist, flaky, and lightly scented with alder wood. Cherry and maple woods also suit, but heavier mesquite and hickory will overwhelm the taste of the fish. This is not ...