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 ...

Dad would mostly marinate the “protein” in equal quantities of brown sugar and coarse salt for anything from 20 minutes to a few hours, depending on what he was smoking. Thinner fish needs ...

A handsome young man is released from jail and goes to "El Pez que Fuma", a bordello in the outskirts of Caracas. La Garza, its middle-aged owner, hires the young man as handy man, but soon he ...

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 ...

Andrew Zimmern, chef and television personality, is an avid griller and has specific suggestions for the best smoking woods to use with chicken and fish. Of course, different types of wood serve ...