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.

Subcategories: Arbroath smokie Atlantic herring Atlantic mackerel Bloater Bokkoms Eyemouth pale Finnan Haddie Katsuobushijp-ro Kieler sprottende Kippered Lox Pudpodfil 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
Inbound Links
Annatto
Haddock
Katsuobushi
Kedgeree
Pudpod
Smoked Salmon
Smoked sable
Smoking
Zakuska


Unlinked Mentions
Attiéké
Bouillon d'awara
Ekwang
Kieler sprotten
Kpekpele
Kwacoco
Pancit
Pickert
Solyanka

Article content licensed under CC-BY-SA; original content from Wikimedia Foundation; image data under CC-BY-SA from Wikimedia Foundation

        
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