Glossary - print - Smoked Fish

Smoked Fish - Glossary Term

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Smoked Fish
Cold Smoked Salmon
Smoked Fish
Hot Smoked Salmon
Smoked Fish
Smoked Herring
Smoked Fish
Smoked Rainbow Trout
 
Fish fillets that have been cured with smoldering, aromatic hardwood. Placed into a smoking chamber, the fish filets are exposed to smoke from the burning wood gives which provides a distinctive smoky flavor and aroma. Trout, salmon, herring, cod, and mackerel are some of the fish that are popular choices for either hot or cold smoking processes. Smoked Fish are sold in food stores, deli food departments, and fish markets.