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 ...

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 ...

Chefs have even been toying with the sauces and seasonings from wasabi and fish sauce to custom aiolis and avocado. Smoked salmon (the cold version) is a cured, low-temperature smoked meat ...

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 ...

differs from cold smoking only in the temperature of the heat source used. For both processes, the fish is first cured in either a brine preparation, which can include flavourings such as rum ...