Smoking fish is as old as fishing itself. Some techniques, and of course equipment, have evolved since our ancestors first tied a line to a stick, but some universal truths remain as relevant as ever.

Several thousand years ago, people discovered that exposing fish to intense amounts of salt and smoke was a great was of preserving the catch for later. Today, our smoking techniques are considerably ...

Summer is a time for catching fish, filleting fish, and eating fish in any of its countless ways. Though if I’m honest, every season is a time for catching and eating fish. Even as the ...

The art of cold-smoking: A rewarding method for flavor lovers Cold-smoking salmon might sound like a technique reserved for professionals, but this straightforward recipe proves it’s completely ...

Haifa Smoked Fish of Jamaica, NY, is expanding a recall of “Turbot Cold Smoked Fish & Caviar” to include 920 LB of Turbot from Lots 97, 223, 299, 321. The recall was the result of a routine sampling ...

I thought it was just me. I love smoked fish but have sometimes been confused about how it’s described in shops and on menus. Lox, Nova and gravlax … oh, my! People often toss the names around like ...

Several thousand years ago, people discovered that exposing fish to intense amounts of salt and smoke was a great was of preserving the catch for later. Today, our smoking techniques are considerably ...