Smoked fish

Smoked fish is fish that has been cured by smoking. Foods have been smoked by humans throughout history. Originally this was done as a preservative. In more recent times fish is readily preserved by refrigeration and freezing and the smoking of fish is generally done for the unique taste and flavor imparted by the smoking process.

Examples

Arbroath smokie

hot-smoked haddock from Arbroath, Angus, Scotland

Atlantic herring

type of fish used as food for humans

Atlantic mackerel

species of fish

Bloater

British term for whole cold-smoked herring

Bokkoms

whole, salted and dried mullet

Eyemouth pale

Finnan Haddie

cold-smoked haddock, representative of a regional method of smoking with green wood and peat in north-east Scotland

Katsuobushi

dried, fermented, and smoked skipjack tuna

Kieler sprotten

Small German smoked fish

Kippered

fish dish

Lox

dish consisting of a fillet of brined salmon

Scandinavian caviar substitute

Trout

Large family of freshwater fish

Subcategories: Arbroath smokie Atlantic herring Atlantic mackerel Bloater Bokkoms Eyemouth pale Finnan Haddie Katsuobushi^jp-ro Kieler sprotten^de Kippered Lox Pudpod^fil Smoked Salmon Smoked sable Smörgåskaviar Trout

Categories: Fish

Application of: Smoking

Also known as:

Wikidata ID: Q70608

Wikipedia title: Smoked fish

References:

Wikipedia article: Smoked fish

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