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Pizza toppings can be a controversial subject, with many clashing opinions about what goes on a pie. We're here to tell you ...

Good smoked fish starts with a good salmon fillet. Yes, you can smoke an old, soft-fleshed salmon that has been in freshwater ...

Remember, smoked salmon with added flavourings ... 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 ...

The fish – most commonly salmon or trout – is then smoked ... Kippers, meanwhile, are smoked herring, split, brined, then cold smoked for between 4 and 24 hours, and are common across the ...