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.

Cold smoking salmon isn’t about heat—it’s about patience and control. This video explains how curing firms the fish, how to form a proper pellicle, and how to add smoke without cooking the meat.

🛍️ Amazon Big Spring Sale: 100+ editor-approved deals worth buying right now 🛍️ By Jack Hennessy / Field & Stream Published Apr 26, 2022 9:00 PM EDT This article was originally featured on Field & ...

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 ...

Add Outdoor Life (opens in a new tab) Adding us as a Preferred Source in Google by using this link indicates that you would like to see more of our content in Google News results. Summer is a time for ...

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 ...