page_title: Smoked fish
hierarchical_section_title: Smoked fish
caption_attribution_description: English: Arbroath Smokies Haddock are gutted and tied together in pairs, then suspended on either side of a rack. Several racks are laid across a half cask, in the bottom of which are smouldering wood chips, usually hardwood. The racks are then covered with sacking and the fish smoked. They emerge succulent and tasty, a real treat to eat.
context_page_description: Smoked fish are fish that have been cured by smoking.
  Foods have been smoked by humans throughout history. At first this was done as a preservative. Now the smoking of fish is generally done for the unique taste and flavour that comes from the smoking process.
  The most common types of smoked fish in the US are salmon, mackerel, whitefish and trout. A common name for cold-smoked salmon is lox.
  In the Netherlands, commonly available varieties include both hot- and cold-smoked mackerel, herring and Baltic sprats. Hot-smoked eel is a specialty in the Northern provinces.
  Smoked fish is an important item in Russian cuisine, Jewish cuisine, and Scandinavian cuisine, as well as several Eastern and Central European cuisines.
  English, Scottish and Canadian cuisine have a strongly brined, smoked herring that used to be known as "red herring". Now it is called kippers.
context_section_description: Smoked fish are fish that have been cured by smoking.
  Foods have been smoked by humans throughout history. At first this was done as a preservative. Now the smoking of fish is generally done for the unique taste and flavour that comes from the smoking process.
  The most common types of smoked fish in the US are salmon, mackerel, whitefish and trout.  A common name for cold-smoked salmon is lox.
  In the Netherlands, commonly available varieties include both hot- and cold-smoked mackerel, herring and Baltic sprats. Hot-smoked eel is a specialty in the Northern provinces. 
  Smoked fish is an important item in Russian cuisine, Jewish cuisine, and Scandinavian cuisine, as well as several Eastern and Central European cuisines.
  English, Scottish and Canadian cuisine have a strongly brined, smoked herring that used to be known as "red herring". Now it is called kippers.
caption: Racks of haddock in a homemade smoker. Smouldering at the bottom are hardwood wood chips. The sacking at the back is used to cover the racks while they are smoked.
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