We take you step-by-step through smoking your fish fillets and turning them into the perfect appetizer dip—creamy, smoky, and full of punch.

Sikiaq Ugnerkami iqallut taikata sikialitaartukut. – In the spring when the salmon come, we make the partially smoked salmon.

Originating in India during colonial rule and inspired by a traditional dish containing lentils, this combination of rice, ...

Lox is traditionally a salt-cured fillet from the salmon's belly ... Nowadays, the terms "lox" and "smoked salmon" get used interchangeably, so check that you are getting the real thing if ...

usually as a fillet, but very occasionally as a whole, headless fish. In the spring, haddock roe are also available; they can be poached or fried. Haddock is also one of the most popular smoked ...

My favorite way to enjoy tinned fish is in a seacuterie board. It’s a play on the traditional charcuterie board that swaps ...

Buying a whole fish at the fish market is a jump ahead of buying fillets from the fish shop. It's an economical way of buying fish and cooked whole it makes great table presentation and is a ...

This healthier fish pie recipe has added texture from golden ... Place half the sauce into a pie dish. Place the haddock fillets on top, then spoon over the remaining sauce. Top with the sliced ...

Mix all ingredients except fish together in a zip-lock bag. Add Salmon fillets and massage marinade into meat until evenly coated. Seal the bag and place in a bowl in the refrigerator (the bowl ...

Smoked fresh fish with kaffir lime creme fraiche is one ... sprinkle over a split whole fish and leave for 4 hours or, if using fillets, leave for 1 hour, lightly pat dry, do not wash — then ...