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 ...

A Sweet, Smoky, and Savory BBQ Masterpiece When it comes to grilling fish, this hot-smoked salmon takes things to a whole new ...

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 ...

The lox bagel is perhaps the most iconic seafood sandwich. It’s the quintessential breakfast for New Yorkers on the go — a ...

which produces classic smoked salmon, or between 70 and 80°C for hot smoking. Another smoked fish with East-coast roots, Finnan haddie, is whole haddock, like the smokie. But it is split and ...

Salmon: Preheat oven to 400 degrees. Rinse the fish under cold water, and pat dry with paper ­towels. Place one or two cooling racks on top of a parchment- or ­aluminum-foil-lined baking sheet ...