Smoked fish

Where there’s smoke, there’s flavor. Pickled onions, tomatoes, capers, sour cream, and cream cheese all pair beautifully with smoked fish.

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Once common food has become a delicacy.
Cold smoking requires temperatures below 80 F / 25 C for several days. Hot smoking, however, can be done at temperatures of up to 250 F / 120 C and only takes a few hours.