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

Remember, smoked salmon with added flavourings ... 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 ...

Salting Method: Dry salting is always the better choice. It preserves the salmon's natural flavor and texture. On the other ...

For both processes, the fish is first cured in either a brine preparation ... or just dry salt. The fish – most commonly salmon or trout – is then smoked at below 30°C for cold smoking ...