Brining fish gives it a nice firm texture which helps to stop it falling apart during cooking – this is particularly helpful if you plan on smoking your fish, or want to cook it on a barbecue. Fish ...

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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 ...

Cold-smoked fish is first cured or preserved either in dry salt or brine, then smoked at a much lower temperature for between one day and three weeks (although usually for only 24 to 48 hours).

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.

grew up eating smoked mullet and making smoked fish dip. “I brine with saltwater, cane syrup, and bay leaves, mix it with mayonnaise, serve it on a Ritz cracker, and add a few drops of Crystal ...