no 2 different fish
Processed and smoked fish such as smoked salmon and smoked tuna sometimes contain amounts of sodium nitrite.
No
smoked whitefish, smoked salmon (lox), and sable
That will depend completely how dry the fish was smoked. If it was smoked dry so that it is shelf stable, it could possibly be left in the smoker to cool. If it was smoked basically to cook it, then it should not be left overnight and should be refrigerated.
Any normal white fish, offcuts of salmon, fresh and smoked, prawns. It depends on your budget, I find having a smoked cod or haddock adds to the flavour
wrap it up some how
Dried fish, Salted fish, and Smoked fish
Finnan Haddie is smoked haddock.
Kipper refers to herring that has been split, salted, and cold-smoked, giving it a distinctive flavor and texture. In contrast, smoked haddock is specifically made from haddock fish that is typically hot-smoked, resulting in a firmer texture and a slightly different taste profile. While both are types of smoked fish, the key differences lie in the species of fish used and the smoking methods employed. Additionally, kippers are often served whole, while smoked haddock is usually filleted.
You can buy smoked fish recipes online through sites like recipes.com or through companies like Campbells, Betty Crocker, or Martha Stewart Living.com.
mooneyes or shiners as we call them where i come from, make some of the best smoked fish there is.