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Fish that has been cured by smoking
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
Smoked_fish
Preparation of salmon
Smoked salmon is a preparation of salmon, typically a fillet that has been cured and hot or cold smoked. Due to its moderately high price in some regions
Smoked_salmon
Type of prepared meat
barbecue is more about the sauce, often used with smoked pork, lamb, chicken, beef and turkey. Beef ribs, smoked sausage, brisket are the prevalent meats in
Smoked_meat
Traditional Grimsby smoked fish Trout Smoked mussel Smoked oyster Smoked scallop Smoked meat is a method of preparing red meat (and fish) which originates
List_of_smoked_foods
American seafood company
manufacturer and seller of pickled herring and other smoked and cured seafood products. Acme Smoked Fish has US-based facilities located in New York City
Acme_Smoked_Fish_Corp.
Exposing food to smoke to flavor or preserve it
sausage dishes List of sausages List of smoked foods Smoked fish Smoked meat Fritz, W.; Soós, K. (1980). "Smoked food and cancer". Bibliotheca Nutritio
Smoking_(cooking)
Smoked herring dish
Bucklings are hot-smoked whole; bloaters are cold-smoked whole; kippers are split, gutted and then cold-smoked. Food portal Fish preservation Herring
Buckling_(fish)
Smoked sablefish
Smoked sable (also known as sable, sablefish, or smoked black cod), is sablefish that has been smoked. Smoked sable is often prepared with paprika. Alongside
Smoked_sable
Brined salmon
similar brined and smoked fish products include chubs, sable, smoked sturgeon, smoked whitefish, smoked tuna (prepared similarly to smoked salmon), and herring
Lox
Whole cold-smoked herring
small, oily fish) that has been split in a butterfly fashion from tail to head along the dorsal ridge, gutted, salted or pickled, and cold-smoked over smouldering
Kipper
British regionally processed fish food product
Traditional Grimsby smoked fish are regionally processed fish food products from the British fishing town of Grimsby, England. Grimsby has long been associated
Traditional Grimsby smoked fish
Traditional_Grimsby_smoked_fish
Pie with the main ingredient being fish
the cook to poach the fish, then drain it and cover it in cream before baking. The pie is usually made with fresh and smoked fish (for example, cod, haddock
Fish_pie
Type of fish used as food for humans
of fisheries science. These oily fish also have a long history as an important food fish, and are often salted, smoked, or pickled. Raw Atlantic herring
Herring_as_food
Fish subjected to fermentation, pickling or smoking
smoking, smoke roasting and cold smoking. Smoke roasting and hot smoking cook the fish while cold smoking does not. If the fish is cold smoked, it should
Cured_fish
Restaurant in Florida, United States
Ted Peters Famous Smoked Fish is a historic smoked fish and hamburger restaurant in South Pasadena, Florida. The restaurant was established in 1947 on
Ted_Peters_Famous_Smoked_Fish
Russian fish pie Crappit heid – Traditional Scottish fish head dish Cullen skink – Scottish smoked haddock soup Dahi machha – Traditional Odia fish dish
List_of_fish_dishes
Part of national culture of Nenets, Khanty and Komi
principal types of fish dishes: “as it is”, boiled, baked and smoked. Smoked fish is very popular on the table nowadays. Hot smoked fish is prepared in the
Yamal_cuisine
Term for herring that is smoked whole
the free dictionary. Bloaters, a type of whole cold-smoked herring, are "salted and lightly smoked without gutting, giving them a characteristic slightly
Bloater_(herring)
pickled, smoked or otherwise preserved). Parasites in fish are a natural occurrence and common. Though not a health concern in thoroughly cooked fish, parasites
List_of_raw_fish_dishes
Fish preserved by drying
term has come to apply also to smoked fish of these species. Boknafisk is a variant of stockfish and is unsalted fish partially dried by sun and wind
Dried_fish
Dried, fermented, and smoked skipjack tuna
are then removed and the fillets smoked for up to a month using oak, pasania, or castanopsis wood. They are smoked for five to six hours in one session
Katsuobushi
Techniques for preserving fish
hurdle theory. Making fish paste in Cambodia See: Haddock: Arbroath Smokie (lightly smoked). Herring: kipper (salted and smoked), surströmming (fermented)
Fish_preservation
Gadidae fishes in human nutrition and cooking
in Grimsby. Traditional Grimsby smoked fish (mainly haddock, but sometimes cod) is produced in the traditional smoke houses in Grimsby, which are mostly
Cod_as_food
Freshwater fish from subfamily Salmoninae
portal Introduced trout in lake ecosystems List of smoked foods Trout tickling "What are oily fish?". Food Standards Agency. June 23, 2004. Archived from
Trout
Food that involves the smoking of eggs
Smoked egg is a food that involves the smoking of bird eggs and fish eggs. Smoked eggs can be prepared with boiled eggs that are then smoked, or by smoking
Smoked_egg
Forman (birth name: Lance Anisfeld). H. Forman & Son produces "London Cure Smoked Salmon", which is protected under the EU Protected Geographical Indication
H._Forman_and_Son
society of the Kathmandu Valley. The food items served are boiled egg, smoked fish, meat, lentil cake and rice wine which represent Tantric concepts. The
Sagan_(ceremony)
Species of fish
from fish smoking as it is known in Europe, USA, Canada, etc., where it is applied to impart taste, such as smoked salmon (cold smoked) or smoked eel (hot
Ethmalosa
Paste made of fish meat
and smoked fish with the assistance of family members." Food portal Anchovy paste – Food product Fish sauce – Condiment made from fish List of fish sauces
Fish_paste
American stew
Additional ingredients may include vegetables, wild rice, brown sugar, beans, smoked fish or animal brains. Caddo sagamité was thick soup made from corn flour
Sagamite
North Atlantic marine fish in the genus Pollachius
and smoked and achieve a salmon-like orange color (although it is not closely related to the salmon), as is the case in Germany, where the fish is commonly
Pollock
Species of fish
is marketed fresh, frozen and smoked; smoked varieties include the Finnan haddie and the Arbroath smokie. Other smoked versions include long boneless
Haddock
Cambodian salad
from unripe mango, vegetables, dried smoked fish, dried shrimp, and fresh herbs, and a dressing made out of fish sauce, lime juice, finely chopped garlic
Nhoam_svay
Culinary tradition
with pig-tails ("lanty ké la tcho cochon" in creole) Smoked dishes Smoked fish Smoked chicken Smoked pork ribs Ertyuiop Angou (desserts) Coconut jam Sweet
French_Guianan_cuisine
Jewish American cuisine
brunches. Food portal Smoked fish Smoked sable List of smoked foods Look up whitefish salad in Wiktionary, the free dictionary. "Smoked Whitefish Salad With
Whitefish_salad
Type of smoked haddock
The Arbroath smokie is a type of smoked haddock named after the town of Arbroath in Angus, Scotland. The Arbroath smokie is said to have originated in
Arbroath_smokie
Armenian-founded French caviar and drink company
addition to caviar and fine food, the company started branching into smoked fish in the 1930s. In 2001, the company expanded its operations by opening
Petrossian_(business)
Scandinavian caviar substitute
chives. The final paste contains 30–60% roe. It is sold in tubes in smoked and non-smoked variants. Some product variants also include processed cheese. The
Smörgåskaviar
Topics referred to by the same term
kippered in Wiktionary, the free dictionary. A kipper is a salted and smoked fish. Kipper or Kippers may refer to: Kipper the Dog, the title character
Kipper_(disambiguation)
Smoked haddock
with the traditional Scottish fish soup Cullen skink, and most old Scottish recipe books cite Finnan haddie as the smoked haddock to be used for this dish
Finnan_haddie
Species of fish
it whole. The bright red or orange colour of the smoked fish resulted from using only willow smoke, but today is achieved through aniline dye. It became
Goldeye
Orange-red condiment and food coloring derived from the seeds of the achiote tree
cakes and other baked goods, potatoes, snack foods, breakfast cereals, smoked fish, and sausages. In these uses, annatto is a natural alternative to synthetic
Annatto
Creole stew with pork, chicken, seafood and vegetables
from the pulp of the awara fruit and is typically mixed with smoked chicken and smoked fish. The stew can take several days to prepare. At the end of the
Awara_broth
Sardines are a source of omega-3 fatty acids. Sardines can be canned, pickled, smoked, or eaten fresh. The term sardine was first used in English during the early
Sardines_as_food
Specialty food store in New York City
by Louis and Lillian Zabar. It is known for its selection of bagels, smoked fish, olives, and cheeses. While considered a Jewish delicatessen, Zabar's
Zabar's
Deli in New York City
Side of Manhattan, New York City, started in 1908. It specializes in smoked fish, more specifically sturgeon, but also carries Nova Scotia salmon, whitefish
Barney_Greengrass
Egg masses of fish and seafood
often eaten smoked or fried. The roe of freshwater fish is also popular but the commercial availability is lower. Soft roe of various fishes is also widely
Roe
Fish eaten by humans
pickling (e.g., pickled herring) or smoking (e.g., smoked salmon); or cooked by baking, frying (e.g., fish and chips), grilling, poaching (e.g., court-bouillon)
Fish_as_food
Fried minced or ground seafood
"leftover fish" and "cold potatoes". More modern recipes have added to the dish, suggesting such ingredients as smoked salmon and vegetables. As fish has traditionally
Fishcake
Salted and dried soft parts of fish
term was applied to smoked fish of this kind, and one may see, e.g., "cold smoked hucho balyk." As a curiosity, a number of cold smoked pork products branded
Balyk
Cuisine of the state of Minnesota
2025. "The Smoked Fish Tradition of the Great Lakes". Realtree Camo. Retrieved May 29, 2025. Subialka, Mary (February 28, 2025). "It's Fish Fry Season
Cuisine_of_Minnesota
Culinary traditions of Benin
Frying in palm or peanut oil is the most common meat preparation, and smoked fish is also commonly prepared in Benin. Grinders are used to prepare corn
Cuisine_of_Benin
fish includes salmon, snapper and dorade. Herring is offered in 20 varieties, including schmaltz, lightly salted, and others, it is available smoked,
Raskin's_Fish_Market
Species of fish
desirable to some consumers. They are sold fresh, frozen, smoked, salted, filleted, or as steaks. The fish is extremely high in oil content, vitamin B6, vitamin
Atlantic_mackerel
Ghanaian food
origin Ghana Created by Ga-Adangbe people Serving temperature Hot Main ingredients Mashed plantain or yam, pepper, palm oil, smoked fish, onions, salt
Etor
Common name for several fish, but mainly the demersal genus Gadus
for the demersal fish genus Gadus, belonging to the family Gadidae. Cod is also used as part of the common name for several other fish species, and one
Cod
Filipino savory mung bean soup
onions, various vegetables, and patis (fish sauce). It is cooked with pork, tinapa (smoked fish), daing (dried fish), or other seafood and meat. It is also
Ginisang_munggo
Species of fish
game fish. It has fatty flesh which is prized in a smoked or jellied dish. List of smoked foods Fish portal Food portal Pike, C.; Crook, V.; Jacoby, D
African_longfin_eel
Culinary traditions of Nigeria
rice'; it is usually prepared with fresh palm oil, assorted fish (dried fish and smoked fish), and garnished with local spices like locust beans ('okpeyi'
Nigerian_cuisine
Species of fish
To achieve a salmon-like orange color, it can be salted and smoked. In Germany, the fish is commonly sold as Seelachs (literally 'sea salmon'), although
Pollachius_virens
Breaded processed fish
Fish fingers (British English) or fish sticks (American English and Canadian English) are a processed food made using a whitefish, such as cod, hake, haddock
Fish_finger
Open-faced sandwich
liver-paste; dozens of types of cured or processed meat in thin slices, or smoked fish such as salmon; mackerel in tomato sauce; pickled cucumber; boiled egg
Smørrebrød
Whole, salted and dried mullet
salted fish is dried in the sun and wind and is eaten after peeling off the skin. In some cases it is also smoked. It is sometimes referred to as "fish biltong"
Bokkoms
Fish and rice-based dish
khichuri, or kaedjere) is a dish consisting of cooked, flaked fish (traditionally smoked haddock), boiled rice, parsley, hard-boiled eggs, curry powder
Kedgeree
Ghanaian soup
called kontomire) together with other ingredients (tomatoes, snails, smoked fish, onions, green pepper, turkey berries - called kwahu nsusua in Twi and
Abunuabunu
Cameroonian dish
banga and smoked fish. It is sometimes referred to as kwacoco bible when the cocoyam is mixed with other ingredients such as spinach, smoked fish, red oil
Kwacoco
Restaurant in California
Fish Market. Following their initial successes, Henry and Tommy introduced new menu items such as live crab and lobster, shrimp cocktails, and smoked
San_Pedro_Fish_Market
Culinary and fisheries term for exoskeleton-bearing aquatic invertebrates
the meaning of the English word fish over the centuries, shellfish no longer fall under what is usually considered fish. Most shellfish are low on the
Shellfish
List of instant foods List of sausages List of smoked foods Salting Sausage making Shrivelling Smoked fish Smoking "Historical Origins of Food Preservation"
List_of_dried_foods
Smoked style of corned beef created by Jewish immigrants in Montreal, Quebec
Montreal-style smoked meat, Montreal smoked meat, or (mainly in Quebec) simply smoked meat (French: viande fumée, lit. 'smoked meat', or sometimes bœuf
Montreal-style_smoked_meat
Soup made from palm fruit
made from a palm cream or palm nut base with stewed marinated meats, smoked dried fish, and aromatics. It is often eaten with starch, eba, fufu, omotuo,
Palm_nut_soup
Processed fish preserved in an airtight container
Canned or tinned fish are food fish which have been processed, sealed in an airtight container such as a sealed tin can, and subjected to heat. Canning
Canned_fish
2012 studio album by the Mountain Goats
the album came with a bonus 7", containing demos for the songs "Steal Smoked Fish" on Side A, and "In the Shadow of the Western Hills," which was originally
Transcendental_Youth
Utensil for serving lemons
may be used to serve cucumber slices, olives, butter cubes and pats, smoked fish, and cheese cubes. One etiquette guide from 1966 stated that it is acceptable
Lemon_fork
Food eaten by the Gas during Homowo
primary ingredients of steamed and fermented corn meal, palm nut soup and smoked fish. Kpekple is usually sprinkled around by the chief believing that the
Kpekpele
Smoked herring from Northumberland, England
McGraw-Hill. p. 23. ISBN 978-0-8442-4882-0. Craster oak-smoked kippers are famous, but the fresh fish is brought in from elsewhere Dickson Wright, Clarissa
Craster_kipper
African cuisine
that are wrapped in cocoyam leaves. Other ingredients include fresh or smoked fish, meat, palm oil, crayfish, Periwinkle and seasoning. "HOW TO MAKE DELICIOUS
Ekwang
Elongated cut of fish
A fish fillet, from the French word filet (pronounced [filɛ]) meaning a thread or strip, is the flesh of a fish which has been cut or sliced away from
Fish_fillet
Species of fish
wild salmon. Smoked sablefish, often called simply "sable", has long been a staple of New York appetizing stores, one of many smoked fish products usually
Sablefish
Indonesian skipjack tuna dish
cakalang fufu. Food portal Indonesia portal Smoked fish Smoked salmon Kipper Bloater Buckling List of smoked foods List of tuna dishes "Cakalang Fufu Jadi
Cakalang_fufu
Jamaican national dish
Stockfish Taramasalata Traditional Grimsby smoked fish Related topics Banks dory Cajón de rumba Cod worm Fish flake Isinglass Sacred Cod Whitefish Whiting
Ackee_and_saltfish
Filipino fried noodle dish
sourness. The most common other garnishings and condiments are flaked smoked fish (tinapa), fried garlic, crumbled pork cracklings (chicharon), labuyo
Pancit
Restaurant in Illinois, United States
closed and the fish are smoked. Shrimp, clam strips, and smaller fish such as lake chub are smoked by tacking to a plank. Smoked fish were popular in
Calumet_Fisheries
Oil derived from the tissues of oily fish
Fish oil is oil derived from the tissues of oily fish. Fish oils contain the omega−3 fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid
Fish_oil
Jamaican spiced pickled herring pâté
pâté is usually made with smoked and salted red herring, but other fish such as mackerel and shad are used sometimes. The fish is soaked or boiled in water
Solomon_Gundy
Species of fish
linings. This fish has, in the past, been used as a baitfish for the lobster fishing industry. It is also used for human consumption, usually smoked. It is caught
Blueback_herring
Valley in the Andes in Chile
the hungry nitrate miners in far northern Chile. In turn, dried and smoked fish and shellfish made the return journey into the mountains and across Paso
Cochamó_Valley
British actor (1945–2015)
fly fishing, he set up a firm called Fishing Pursuits, that provided smoked fish to restaurants and pubs. He died at home in Wales leaving behind a wife
Neville_Hughes
Food mix with long shelf life, sometimes used as survival food
additional nutrients Pastirma – Spiced dried beef Smoked fish – Fish that has been cured by smoking Smoked meat – Type of prepared meat Tolkusha Media related
Pemmican
Culinary traditions of Togo
palm oil or other oils, beef, shrimp, crab, smoked fish Gboma déssi: spinach-based sauce with meat, smoked fish, or seafood Adémè déssi: sauce of leafy greens
Togolese_cuisine
Thick and sour soup of Russian origin
all cut fine and mixed in a pot of broth. Fish solyanka is prepared similarly, but salt-cured and smoked fish, such as salmon or trout, is used instead
Solyanka
Category of soups
with celery, garlic, leeks, chives, potatoes and Alaskan smoked salmon. The best known smoked salmon chowders are made at Pike Place Market and by Ivar's
Chowder
Fish dish eaten by the Waray people
Pudpod is a smoked fish patty eaten by the Waray people in Eastern Samar, Philippines. It is usually made from bolinaw (anchovies), but can also be made
Pudpod
Meat paste, usually made from fish
Surimi (Japanese: 擂り身 / すり身; 'ground meat') is a paste made from fish or other meat. It can also be any of a number of East Asian foods that use that paste
Surimi
2018 novel by Delia Owens
he fails to return. She survives by gardening and trading mussels and smoked fish for money and fuel from Jumpin', a black man who owns a gasoline station
Where_the_Crawdads_Sing
Kamalashuly B. (2007). Encyclopedia of Traditional Kazakh Life and Customs. Oner. p. 340. Kazakh cuisine Smoked fish Asado (similar open-style cooking)
Koktal_(dish)
Phari Ta Haakh, smoked fish with collard greens. The skin of the smoked fish is removed and it is fried until it turns reddish-brown. The fish is added to
List_of_Kashmiri_dishes
Fish bladder as food
Fish maw (also fish sound) is the swim bladder of a fish, eaten as offal. Typically dried or fried but also cooked from fresh, fish maw is largely collagen
Fish_maw
Beef barbecue dish
to smoke brisket in the United States. By the early 1900s, smoked brisket appeared on Jewish deli menus across Texas. The first mention of smoked brisket
Texas_smoked_brisket
catch was dried, salted, or smoked before being sold. Between 1976 and 1985, production of dried, salted, or smoked fish was estimated at 20,000 tons
Fishing_industry_in_Chad
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