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 ...

To make cold-smoked salmon, begin by curing the fish in salt and brown sugar. This step helps draw out moisture and gives the salmon its silky texture and translucent appearance. After curing ...

There are many varieties, from traditional cold-smoked raw fish, to more robust options, like this premium Alaska Smokehouse hot-smoked salmon. However, there are plenty of smoked fish recipes and ...