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 ...

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

Summer is a time for catching fish, filleting fish, and eating fish in any of its countless ways. Though if I’m honest, every season is a time for catching and eating fish. Even as the ...

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 ...

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 ...