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 ...

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 ...

Slather a bagel with cream cheese, top it with cold-smoked salmon, capers and a snip of dill, and it’s a lavish breakfast or brunch standout — or memorable snack. That said, the deliciousness of this ...

Smoked salmon or lox? That is the question. On Sunday mornings in the 1940’s and 50’s, Jewish people lined the streets of New York to get their lox fix from the appetizing stores around at the time.

This article was originally featured on Field & Stream. 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 ...

Pregnant women and those with weakened immune systems have been advised against eating ready-to-eat (RTE) cold-smoked or cured fish. The advice comes from a risk assessment by the Food Standards ...