But smoked fish won't last as long as other preserved animal proteins, like a log of dried sausage or a batch of cured egg yolks. How long your salmon will last in the fridge, unopened ...

The actual smoking process varies a great deal, with each smokehouse using its own techniques. Generally, the fresh fish is salted, dried, washed, then air-dried and smoked over wood chippings.

Cold-smoked salmon is smoked at a cooler temperature (approximately 80 degrees), which imparts a mild smoky flavor without cooking the fish. The result is a fresh and moist texture that resembles ...

salty fish. If you're not a fan of smoked mackerel, you can opt for smoked trout or simply a piece of cod. In season, reach ...