Do not pay extra for smoked fish when you can easily make it at home. Delicate in flavor and moist, smoked fish can be used ...

This stuffed whole smoked trout features tender, flaky fish stuffed with garlic and lemon, then smoked until golden! This ...

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 fish is first cured or preserved either in dry salt or brine, then smoked at a much lower temperature for between one day and three weeks (although usually for only 24 to 48 hours).

Create perfectly smoked salmon with this dry brine recipe, delivering flaky, flavorful fish with a rich smoky taste. Ideal for a savory treat or a show-stopping appetizer. 10 Interesting Facts ...