Smoked fish

Smoked fish is fish preserved through the smoking process, during which smoke imparts a distinctive aroma, a golden to brownish colour, and an extended shelf life. Fish can be cold-smoked at lower temperatures, leaving it essentially raw, or hot-smoked, which cooks the fish at the same time. The most commonly smoked varieties include salmon, trout, mackerel, halibut, and herring. Smoked fish is typically enjoyed as a cold dish, on buttered bread, in salads, as a spread, or as part of a starter platter. It is also a great addition to warm dishes such as quiche, risotto, or pasta sauces. It is rich in omega-3 fatty acids and protein.