Cold smoking is a technique used to add a distinctive smoky flavor to food without actually cooking it. Cold smoking, when used in conjunction with curing or drying, such as the case with smoked ...

Cold smoked fish is a staple of village kitchens, and this recipe shows you how to make it at home. Using a DIY smokehouse, ...

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 ...

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 ...

Further cases in a deadly Listeria outbreak have prompted authorities in the United Kingdom to again warn vulnerable people about the risks of eating cold-smoked and cured fish. Since 2020, there have ...

Pregnant women and those with weakened immune systems have been advised against eating ready-to-eat (RTE) cold-smoked or cured fish. The advice comes from a risk assessment by the Food Standards ...