Smoked Fish

The preservation of fish has been an integral part of every seafaring culture. Over the course of thousands of years of drying, salting and smoking fish the technique has developed to a point where once common food has become a delicacy. In this article let's look at hot smoked fish. Cold smoking requires temperatures of around 80 degrees F. for several days. We have Smoked Sword Fish, Smoke Tuna, Smoked Salmon, great for carpaccio dish.

Displaying 1 to 4 (of 4 products)

Product Image	Item Name-	Price
	Smoked Tuna 3LB Each Peace Loin Smoked tuna is delicious and a big success since we started to carrie back in the early nineties. Finely sliced, sprinkled with lemon and garnished...	$38.00 Add:
	Smoked Swordfish 3lb The art of fish smoking is very ancient. It was a necessity to preserve fish in times when there were not other ways to do it other than salting. It...	$49.00 Add:
	Smoked Scottish Salmon About 3.5lb Preslice Fillet The Scottish Salmon is strictly kosher.It is dried cured with salt and sugar, then undergoes a cold smoking process over oak wood chips.	$42.00 Add:
	Smoked Norvegian Salmon 3.5lb Norwegian salmon is smoked in Norway, and is of superior quality. The generously trimmed fillets are cured with a mixture of sugar and salt applied...	$39.00 Add: