Occasionally we serve just three different types of smoked fish, for example salmon, mussels and trout, on tiny rounds of Ballymaloe brown yeast bread, topped with a small frill of fresh Lollo Rosso.

Nevertheless, the sight of a whole fishing smoking is something special, and smoked skin from trout is also tasty. Do note that removing the backbone helps keep the fish opened up so smoke can ...

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 ...

While smoked salmon is a known go-to for Yom Kippur break fast feasts, getting creative with other fish and veggie combos can ...

Ready-to-eat smoked fish, such as smoked salmon, is too risky for some people to consume because of a rare chance of getting listeria food poisoning, UK food safety experts say. While most people ...

like mullet, kahawai, trevally or gem fish, used in this smoked fish kedgeree dish.

WILLIAMSBURG/GREENPOINT — ACME SMOKED FISH, FAMOUS FOR ITS WHITEFISH SALAD AND NOVA LOX, will be expanding to 1 Wythe Avenue in North Brooklyn, in a major 10-year ...

Smoked fish can range from mild to robust in terms of flavor, as can bourbon. The two make a great pairing, you just need to ...