Smoking fish is as old as fishing itself. Some techniques, and of course equipment, have evolved since our ancestors first tied a line to a stick, but some universal truths remain as relevant as ever.

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Smoked fish has a slightly longer shelf-life than fresh fish and doesn’t need to be kept on ice. Keep it refrigerated and use within the use-by date. If smoked fish does require further cooking ...

The razorback sucker is a large, warm-water fish native to the Colorado River basin. Construction of more than a dozen dams throughout the lower basin has left little natural habitat for the fish and ...

Heat the milk in a large pan, then add the smoked haddock and cod ... onion half and place this into the pan with the milk and fish. Bring the milk to the boil, then reduce the heat and simmer ...

like mullet, kahawai, trevally or gem fish, used in this smoked fish kedgeree dish.

Adapted to the boom-and-bust flood cycles of Southern California's rivers, the Santa Ana sucker now finds itself smack in the middle of one of the most urbanized places in North America. With its ...

The foundation of these pies is a silky smooth bechamel sauce. Celia Hay shows how to perfect this cook’s classic. Click here for the bechamel sauce recipe.

Updated by Chad Thesen on October 5th, 2024: This article has been updated for the purpose of adding additional information on how to fish in Throne and Liberty. This information refers to how ...