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

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).

smoked mackerel is one of the least expensive and most popular of all smoked fish. Smoked mackerel is brined before smoking, then kiln-smoked so that it is cooked. It requires little further ...

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 ...