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.

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 ...

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

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

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 ...

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 ...

His smoked salmon with horseradish ... Above 86 F (30 C) the texture of the fish firms and begins to flake. Smoke the salmon: Position the firm salmon fillets in the smokehouse.