The oily texture of mackerel makes it an excellent fish for smoking. Smoked mackerel is delicious torn into salads or whizzed in a blender with some crème fraîche or ricotta cheese, lemon juice ...

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 ...

Children make up more than half of Makoko's population, as each household has 7 children on average. After discussing with Aide, it became apparent that most of the smoke originated from the fish ...

the exquisite taste of smoked mackerel, a culinary delicacy prepared by a skilled chef in the traditional smokehouse, showcasing the artistry of fish smoking and gourmet cuisine. Fish meat in a ...

Handling your catch of the day begins with cleaning, and icing or freezing the fish as soon as possible. The four most popular methods of fish preservation are freezing, canning, smoking and pickling.

There are so many different species of fish in our waters, yet only a handful of them are regularly eaten. This puts pressure on these species and hikes up the price we pay for them. We’re so ...

This subject was in the control group. The time to first ACR remission in the first year of treatment was significantly less in the fish oil group compared with the control group (figure 3). The HRs ...

If you're looking to optimize the way you grill chicken and fish, take a page from celebrity chef Andrew Zimmern's book and ...