These smoked fish recipes really demonstrate how you can make delicious tasty meals either by using the fish as a stand alone ingredient or as a flavor enhancement for a larger dish.
It really doesn't matter whether you've smoked your own fish or bought it, what really matters is that you love the taste and want to try something different.
Smoking and curing fish in the days before refrigeration or canning was simply about preserving the food but now it's more about flavor. Any cured or smoked fish makes for a great recipe ingredient and when you see the recipes below you'll see what I mean.
Think of it a bit like adding anchovies, it's sometimes just the saltiness of the smoked fish that adds that extra dimension, sometimes though you get the whole flavor of the fish. Prior to smoking most fish there is a brining process (usually in a concentrated brine) and this is where the saltiness comes from.
Sometimes something as simple as some pepper encrusted smoked mackerel served on crispbread is just what the doctor ordered or indeed the smoked mackerel salad that I've pictured above but I hope with these recipes I can entice you to try something with a little more zing.
If you've never smoked your own fish and you've now tried some of the recipes above then maybe it's time to think about it. The process can be a little more complicated than hot smoking meat because there's a few more steps along the way and typically the product is warm smoked which is done at a slightly lower temperature.
That said, once you get into it, it really is worth the effort. To help you along the way, here's a couple of recipes that will ease you in gently:-
If you have a great recipe that uses smoked fish as a key ingredient, please share it with us. You can send us your recipe in our “just for fun” barbecue competition.