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 ...

There are many types of canned fish out there, from canned crab to mackerel to even squid. These are some of the best ways ...

This cold-water fish spends ... a salty brine, typically for three months. This process gives lox its signature salty flavor, making it saltier and brinier than both hot- and cold-smoked salmon." ...

If you want to shake up your kitchen habits, don’t neglect these underrated ingredients next time you do your weekly shop.

From the staples in our store cupboards to the emergency ready meals in our freezers, ultra-processed foods have crept into our lives at a terrifying rate.

Meeran Manzoor, Executive Chef Blue Haven Collection & Rare Kinsale "Brine, then dry the crown for ... way with them is a recipe in my cookbook, What’s It All About?, and a staple in my ...

The entries included recipes, but also advice on its production ... First, it is soaked in a mixture of brine and herbs. Then it's dried, and finally cold smoked on wood from fruit tress and matured.

Concerned about odors and splatters? This simple dinner, infused with a silky scallion oil, is ready to allay any worries.

This is a wonderful recipe for Boxing Day brunch as it uses ... Add the leftover vegetables and crush, then stir through the smoked fish. Heat through for three minutes. Add the herbs and season ...

Lay the smoked salmon on your work surface, cut the slices in half and spread lightly with the Boursin cheese. Cut 3 inches off the top of the asparagus stalk, lay one piece on top of the salmon ...