Smoked fish

Smoked fish

Smoked fish are fish that have been cured by smoking. Salmon is commonly cold-smoked to make lox, and several kinds of fish such as whitefish, herring, trout, mackerel and sablefish are frequently hot-smoked. It is a prominent item in Russian cuisine, Jewish cuisine, and Scandinavian cuisine, as well as several Eastern and Central European cuisines.

ee also

*Kipper


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  • smoked fish — fist that has been prepared by a process known as smoking …   English contemporary dictionary

  • mild smoked fish — fish smoke cured for a short period to give a slightly smoky flavour; has limited keeping quality. Also called light smoked …   Dictionary of ichthyology

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