The difference between hot smoking and cold smoking. Unlike hot smoking, which imbues ingredients with smoke as they cook, ...

Further cases in a deadly Listeria outbreak have prompted authorities in the United Kingdom to again warn vulnerable people ...

The thin, consistent slicing is another detail that makes it shine. Anyone who's tried to slice their own cured salmon knows ...

Hot-smoked salmon doesn't keep for long and is best eaten on the day of purchase. Cold-smoked salmon keeps for longer, but is best eaten within two to three days of purchasing or opening it.

Step 4. Arrange both the cold smoked salmon and hot smoked onto a large serving platter. Drain the pickles then add onto the ...

Good smoked fish starts with a good salmon fillet. Yes, you can smoke an old, soft-fleshed salmon that has been in freshwater ...

The Food Standards Agency has raised the alarm over the risk that could be hiding in cold-smoked and cured fish. The food ...

The Food Standards Agency (FSA) and Food Standards Scotland (FSS) remind pregnant women and those with a weakened immune system to avoid eating ready-to-eat cold-smoked or cured fish because of the ...

As cold-smoked fish becomes a festive favourite, the FSA and FSS warn at-risk individuals, including pregnant women and the ...

You can cold-smoke or hot-smoke food. Cold-smoking produces food that can be eaten raw (such as smoked salmon), or needs to be cooked further (such as smoked haddock). It takes attention and ...

Around the holidays, there’s nothing I love more than a cocktail party. Laying out a variety of appetizers for guests to ...