Smoked fish
Smoked fish are fish that have been cured by smoking.
Foods have been smoked by humans throughout history. At first this was done as a preservative. Now the smoking of fish is generally done for the unique taste and flavour that comes from the smoking process.
The most common types of smoked fish in the US are salmon, mackerel, whitefish and trout. A common name for cold-smoked salmon is lox.
In the Netherlands, commonly available varieties include both hot- and cold-smoked mackerel, herring and Baltic sprats. Hot-smoked eel is a specialty in the Northern provinces.
Smoked fish is an important item in Russian cuisine, Jewish cuisine, and Scandinavian cuisine, as well as several Eastern and Central European cuisines.
English, Scottish and Canadian cuisine have a strongly brined, smoked herring that used to be known as "red herring". Now it is called kippers.
Smoked Fish Media
Medieval smokehouse, ca. 1465, at the archaeological site of Walraversijde, a fishing village on the coast of Belgium
A smoked Atlantic mackerel
Smoked fish in smoker
Smoking fish at the highland games
Mackerel cold-smoked for eight hours and then hot-smoked for an hour in a homemade smoker
Chum Salmon caught on the Green River at Metzger Park.*Caught on 11/29/2008 at 11:30 am on a purple jig drift with a long leader. Smoked on 11/30/2008 in a new Little Chief Smoker.
Fish being smoked in Tanji, The Gambia
Smoked Eel, Netherlands
Astrakhan (Russia), Smoked fish on the market — Sturgeon.
