Cold-smoked salmon will last for about a week in ... Make sure to keep cured fish wrapped tightly in a sealed container in the refrigerator, and don't let it sit out at room temperature.

Chefs have even been toying with the sauces and seasonings from wasabi and fish sauce to custom aiolis and avocado. Smoked ...

Cold-smoked salmon is smoked at a cooler temperature (approximately 80 degrees), which imparts a mild smoky flavor without cooking the fish. The result is a fresh and moist texture that resembles ...

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 ...

Haddock is also one of the most popular smoked fish: it’s sold dyed and un-dyed as Finnan haddie (cold-smoked fish on the bone), and is turned into Arbroath smokies (a hot-smoked artisanal ...

Cold-smoked salmon is smoked at a cooler temperature (approximately 80 degrees), which imparts a mild smoky flavor without cooking the fish. The result is a fresh and moist texture that resembles ...

Cold-smoked salmon is smoked at a cooler temperature (approximately 80 degrees), which imparts a mild smoky flavor without cooking the fish. The result is a fresh and moist texture that resembles ...

The fish – most commonly salmon or trout – is then smoked at below 30°C for cold smoking, which produces classic smoked salmon, or between 70 and 80°C for hot smoking. Another smoked fish ...