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 ...

smoked mackerel is one of the least expensive and most popular of all smoked fish. Smoked mackerel is brined before smoking, then kiln-smoked so that it is cooked. It requires little further ...

P inney’s of Orford has been smoking fish over whole oak logs in their smokehouses next to the Butley river since the 1950s. Their smoked cod’s roe is a favourite. This dip is big and bold and ...

This smoked cod chowder with fresh fish and shellfish highlights the wealth of Norway’s seafood options. Shaped by its 63,000-mile coastline, its long winters and brief summers, and the forests ...

snapper and gurnard (and blue cod in the south island), that other types of fish aren’t explored for the dinner table, like mullet, kahawai, trevally or gem fish, used in this smoked fish ...

Cooking fish fillets like this on the BBQ is super simple and fun to do. If you don’t have blue cod, you can use the likes of snapper, terakihi or gurnard.