smoked fish
Preserved aquatic protein
Smoked fish is fish preserved and flavored by exposure to wood smoke.
The process cures the flesh, extending shelf life while imparting a distinctive taste.
Common varieties include smoked salmon, mackerel, and trout.
Smoked fish appears on bagels, in salads, and as a component of traditional dishes: We had smoked fish and eggs for breakfast.
- kipperingSmoking fish to preserve
- haddockEdible Atlantic groundfish
- smokehouseStructure for preserving with fumes
- wood fireBurning timber for warmth
- gravlaxRaw salmon, salt-cured
herring · alder · pellicle · cooking · flavoring · whitefish · brining · wood chips · sable · oak · curing · bagel · deli · Jewish deli · cured · capers · Sunday brunch · salmon
- traditional foodspemmican, bannock, jerky, maple syrup, wild rice
- fish byproductstrimmings, viscera, fins, tails, cod liver oil
- cuisinelocal cuisine, regional cuisine, indigenous cuisine, ethnic food, traditional recipes
- groceriesfruits, grocery store, melons, supermarket, watermelon
- seafoodshrimp, crab, lobster, salmon, tuna
- ScandinaviaNorway, Sweden, Denmark, Finland, Iceland
smoked fishraw fish
Uncooked aquatic flesh
sashimi · fresh catch · crudo · tartare · poke
smoked fishraw fish
Uncooked aquatic flesh
fresh fish · steamed fish · sashimi · ceviche · fresh catch
fish, smoke, fishing, smoking, smoked, fisherman, fishes, fished, smoker