Salmon is smoked by one of two methods: hot-smoking or cold-smoking. Hot-smoking effectively 'cooks' the fish, because it's smoked over heat for six to 12 hours. Cold-smoked fish is first cured or ...

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 ...

The four most popular methods of fish preservation are freezing, canning, smoking and pickling. Top-quality fresh fish are ...