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 ...

Chefs have even been toying with the sauces and seasonings from wasabi and fish sauce to custom aiolis and avocado. Smoked salmon (the cold version) is a cured, low-temperature smoked meat ...

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 ...

The Canadian Food Inspection Agency (CFIA) is investigating Mowi brand smoked salmon because it may be contaminated with bacteria that causes botulism. Mowi cold-smoked Norwegian Atlantic Salmon ...