Create perfectly smoked salmon with this dry brine recipe, delivering flaky, flavorful fish with a rich smoky taste. Ideal for a savory treat or a show-stopping appetizer. Blue states have good ...

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 three weeks (although usually for only 24 to 48 hours).

differs from cold smoking only in the temperature of the heat source used. For both processes, the fish is first cured in either a brine preparation, which can include flavourings such as rum ...