This Smoked Salmon Recipe is one of my favorites! I have made this a couple of times now on my smoker, and it will be ma ...

The smoking is just for imparting smoky flavor to the fish, so it’s important that the smoker stay at 90 degrees or below. Be sure you are working with coals and not with flaming wood or the ...

Smoked fish can range from mild to robust in terms of flavor, as can bourbon. The two make a great pairing, you just need to follow our expert's easy tip.

This week’s recipe is from Cedarbrook Lodge in anticipation of Seattle magazine’s 2nd annual Pop! Bubbles & Seafood event on Saturday, February 20, at McCaw Hall. Get ready to taste an array of ...

Quick-Smoked Fish Be the first to rate & review! Chefs like Michael Anthony of NYC's Gramercy Tavern are toying with an unusual technique: smoking fish to order.

Anna Hezel, author of "Tin to Table: Fancy, Snacky Recipes for Tin-thusiasts and A-fish-ionados, offers "Sunday Morning" viewers her recipe using tinned seafood. She writes: "Topped with neon ...

Since 1998, Northern Waters Smokehaus has been a Duluth staple- and now its delectable recipes are within reach thanks to the newly released Smoke on the Waterfront: The Northern Waters Smokehaus ...

Fish smoked on a hot grill retains its moistness beautifully. It’ll also be less smoky than foods cooked in a smoker with an offset firebox or the vertical bullet smokers that let you smoke at ...

My first experience with smoked fish was kippers. Those are fillets of cured, smoked herring packed in flat tins similar to, but slightly larger than, sardines. It’s an English thing. When I was ...