Hot smoked fish and cold smoked fish. What's the difference?

It may seem strange to talk of 'cold' smoking and 'hot' smoking when smoke is the product of heat. However, the terms refer to the the end result on the fish itself. Basically fish that is hot smoked requires no further cooking and is ready to eat whilst cold smoked fish is still a raw product (the smoked salmon that is familiar to all is a hybrid as we will explain). The most popular hot smoked fish is Smoked Mackerel, a fish that seems to be perfect for smoking. Less well known but unbelievably good is Hot Smoked Salmon. Here the salmon is cooked during the smoking process, and the result is a chunky versatile product that works well on its own with say a salad, or as the basis for a home-made salmon pate. The smoked salmon that is familiar to everyone is also hot smoked and ready to eat. The difference is that with this traditional salmon it remains uncooked. As technically it is a raw product it goes without saying that quality is paramount.

Cold smoked fish include Haddock and Herring (Kippers). The bright yellow fish that glinted on the display of yesteryear's fishmonger can still be found, but nothing beats traditionally smoked Haddock with no dyes and no additives. The same applies to Kippers. Little boil-in-the-bag apologies with a pat of anonymous butter do not come close to the flavour of fat juicy herring that have been cleaned and smoked soon after landing. At Superchef all our smoked fish is produced in the traditional manner in a small artisanal smokehouse in the east of England. The fish is bought quayside at Lowestoft and Yarmouth and smoked by experts with many years experience. The results are incomparable with the offerings available in supermarkets. If you are entertaining, planning an old-fashioned full English breakfast, or just love smoked fish these are the best we have found. And with Super Chef delivering to your door there is no better time to take up smoking.


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