Temperature control is key to cold smoking. In order to prevent fish from overcooking or turning flaky, cheese from melting, and fruit from becoming mealy, the temperature must remain below 86°F.

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 ...

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 ...

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 ...

Season the Salmon Generously season the flesh side of the salmon with kosher salt and fine black pepper. Start Smoking Place ...

Read more: 12 Underrated Types Of Fish You Should Try At Least Once There are two main types of smoked salmon ... for ...

Ask anyone in the know, and they'll tell you this is the spot for the best smoked-fish products in NYC. Customer: I've got about 6 pounds of fish here because my friends and neighbors know I'm coming.

Poland has a famous and rich tradition in smoking food, mostly to prepare fish and meat known as wędzonki. Read on to get Culture.pl's lowdown on one of the country's most characteristic culinary ...