Smoked Seafood

WHAT IS SMOKED FISH?

Smoked fish, as the name suggests, is a way to cure seafood utilizing either cold smoke or hot smoke from a fire. Traditionally, smoking fish was a way to preserve the fish, but more recently, smoked fish is enjoyed for its unique taste due to the smoking process.

COMMON TYPES OF SMOKED FISH

• Salmon (sometimes called lox or gravlax)
• Cod
• Whitefish
• Trout

COLD-SMOKED FISH VS HOT-SMOKED FISH

WHAT IS COLD-SMOKED FISH?

Cold-smoked fish is smoked at a temperature below 90°F. The smoking process takes place over the course of three to five days.

This method is common with salmon, mackerel, whitefish, trout, and more. After this curing process, cold-smoked fish can last for weeks or months at a time if kept properly chilled.

WHAT IS HOT-SMOKED FISH?

Hot-smoked fish is fish that has been cooked quickly at a temperature above 120℉. The smoking process usually takes less than a day, so hot-smoked fish has a stronger flavor and firmer texture than cold-smoked fish.