Smoked fish

Smoked fish has a fantastic distinctive flavour that works so well in loads of dishes and it’s also really good value for money too! Smoking was originally intended as a way to preserve many foods before the advent of refrigeration and proper storage and it has been widely practiced for generations – both on a commercial scale and by many chefs and keen cooks.

In the world of commercial fish smoking there are two main methods used – a traditional method where fish are suspended in smokehouses over slowly smouldering wood shavings to be naturally infused with smoke, and a more modern method using smoke that is made by specialist smoke condensers and is computer controlled – sounds pretty futuristic! 

Many other oil-rich fish are also delicious after they’ve been through the smoking process, including trout, mackerel and herring (to produce kippers, which we love in this Kipper Kedgeree!). Halibut, tuna, scallops, mussels, oysters and prawns also work well, as do eel fillets. Haddock is another species that is well suited to smoking, and cold smoked haddock fillets are the basis of any great fish pie recipe, like this yummy Easy Fish Pie.

Smoked fish should look glossy and possess a fresh smoky aroma. Smoked fish should always be stored separately from raw fish in the refrigerator and it's also important to remember that hot smoked fish is a 'high care' product and should be kept covered and stored at the top of your fridge.