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 ...

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 ...

Q: I recently caught a number of trout that had what I believe to be parasites called “Lernaea” attached to them in various places. I know after reading another posting from this column titled ...

It looks shiny and new on social media, but smoked salmon has been part of Indigenous tradition for centuries. By Genevieve Ko Somewhere along the social media food highway this past summer, there was ...

The only way to ensure your trout is void of parasites is to thoroughly cook it. California Department of Fish and Wildlife Question: I recently caught a number of trout that had what I believe to be ...