Step back in time as we smoke fish using an ancient method and a handmade reed smoker. This traditional technique infuses ...

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 ...