Maybe you've heard of steak and tuna tartare, but smoked salmon lends this elegant dish an extra flavorful twist. Here's what ...

Fill a cooler at these seafood shacks and markets in Gulf Coast fishing villages. Roadside seafood shacks, mom-and-pop ...

grew up eating smoked mullet and making smoked fish dip. “I brine with saltwater, cane syrup, and bay leaves, mix it with mayonnaise, serve it on a Ritz cracker, and add a few drops of Crystal ...

Cold-smoked fish is first cured or preserved either in dry salt or brine, then smoked at a much lower temperature for between one day and three weeks (although usually for only 24 to 48 hours).

Another smoked fish with East-coast roots ... Kippers, meanwhile, are smoked herring, split, brined, then cold smoked for between 4 and 24 hours, and are common across the British Isles rather ...