Occasionally we serve just three different types of smoked fish, for example salmon, mussels and trout, on tiny rounds of Ballymaloe brown yeast ... ground pepper and sugar. Fold in the softly ...

This brown sugar glaze is absolutely incredible over the top of your smoked ham recipe. This recipe can ... There is no need ...

Remember, smoked salmon with added flavourings, for example honey and sugar ... Cold-smoked fish is first cured or preserved either in dry salt or brine, then smoked at a much lower temperature ...

Smoked fish has a slightly longer shelf-life than fresh fish and doesn’t need to be kept on ice. Keep it refrigerated and use within the use-by date. If smoked fish does require further cooking ...

Nevertheless, the sight of a whole fishing smoking is something special, and smoked skin ... the salt and sugar has dissolved. Cool in fridge and add your fish only once the brine has completely ...

This Traeger recipe transforms fresh jalapeños and brown sugar into an irresistible treat that will be the star of any ...

Buying a whole fish at the fish market is a jump ahead of buying fillets from the fish shop. It's an economical way of buying fish and cooked whole it makes great table presentation and is a ...

James Beard Award finalist Ashleigh Shanti’s debut cookbook, ‘Our South,’ comes out just as her beloved city fights to ...

like mullet, kahawai, trevally or gem fish, used in this smoked fish kedgeree dish.

the terms "lox" and "smoked salmon" get used interchangeably, so check that you are getting the real thing if you buy lox from anywhere beside an in-the-know deli. F&W's guide has tons of recipes ...