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 ...

Dreamy. Our creamy, smoky and indulgent take on classic fish pie is deceptively easy to make. While you’re at it, double up to make two and freeze one This stunning smoked salmon and asparagus tart is ...

Chill the fish in the fridge for 12-24 hours ... Cover with the lid and smoke for 1-1½ hours, checking the chips regularly to make sure they are not burning. (CAUTION: Food-smoking generates ...

Lightly rinse brine off and lay out each piece of fish over paper towel and allow 2 to 3 hours for the skin to dry and form a “pellicle”. (If the skin is not dry, the smoke will not properly penetrate ...

I’ve been delving into the idea of smoking my food lately, it’s an area of food preparation that I have always been fascinated with. I’ve hot-smoked fish before, it’s fairly easy to smoke fish on top ...

Maybe you've heard of steak and tuna tartare, but smoked salmon lends this elegant dish an extra flavorful twist. Here's what ...

Drizzle with liquid smoke. Cover and refrigerate for 4-8 hours. Drain salmon, discarding liquid. Bake, uncovered, at 350° ...

Sweeter apple liquid smoke can complement fish recipes. Liquid smoke isn't just for savory recipes, either. Aspiring at-home ...

Three types of smoked fish and a kumara mash topping make for gourmet comfort food. You don’t need a big serving, as smoked fish has a rich flavour, and the dish can be surprisingly filling.