Norwegian smoked salmon or røkelaks is one of the most popular smoked salmon varieties. It is usually made with farmed Atlantic salmon (Salmo salar), and it stands out for its quality, bright pink color, and tender and flaky flesh.... READ MORE
Pacific smoked salmon is a broad category of salmon that's usually found in the Pacific Ocean, most commonly Alaska and Canada. Some of the most popular Pacific smoked salmon varieties include: Chum (or dog salmon), the least common variety; Canad... READ MORE
Alaskan smoked salmon is a type of wild salmon that can be found in the cold waters just off Alaska. This variety belongs to the group of Pacific smoked salmon. It's usually hot-smoked using traditional Native American techniques. The texture of t... READ MORE
Nova is a term that's usually used to refer to a salty, wet-cured, lightly smoked farmed salmon. The brine is often a mixture of salt, sugar, and water. The fish spends a few days in the brine before it's cold-smoked. During the days spent in brin... READ MORE
Atlantic smoked salmon is a broad category that can include numerous types of smoked salmon found in the Eastern Seaboard of North America and in Northern Europe. The salmon has a rich and buttery flavor and it's cured and cold-smoked by using art... READ MORE
Arbroath smokie is a fresh haddock fish that has been hot-smoked over an open fire, headless and gutted in Arbroath using the traditional, unique methods of preparing. They are usually tied in pairs with a string on their tails, deep gold... READ MORE
Smoked Scottish salmon can be produced from wild and farm-raised salmons that fall into the category of Atlantic salmons (Salmo salar). The fish is typically cold-smoked and dry-cured, usually with salt, sugar, or spices. Smoked Scottish ... READ MORE
Scrumbie de Dunăre afumată is a smoked Danube shad, traditionally prepared in Romania. From March to August, scrumbie de Dunăre migrates from the Black Sea to the Danube for breeding - during that period the fish is caught, cleaned, then ... READ MORE
Macrou afumat is Romanian smoked mackerel, characterized by a pleasant smoky flavor and a distinctive copper hue. This fish specialty is usually prepared by seasoning cleaned, dry fish with salt or marinating the fish in brine, then cold ... READ MORE
Smoked halibut is a prized ingredient in traditional Danish cuisine that is characterized by its tender, but firm texture, and a deep, smoky flavor. It is usually prepared with Greenland halibut, a variety that is well-suited for smoking.... READ MORE
Novac afumat din Ţara Bârsei is smoked carp fish from the region of Ţara Bârsei. The fish are filleted, salted and smoked in a traditional way, using sawdust with a unique flavor of celery, at temperatures between 45-... READ MORE
One of the staples of traditional Icelandic diet, harðfiskur is a fish delicacy made by following an old preserving method that involves drying fresh fish on wooden racks, outdoors in the cool Icelandic wind. The fish may be soaked in a weak b... READ MORE
This is a unique salmon product which has been hand-filleted, cured and smoked using a combination of pure rock salt and oak smoke exclusively. The salmon is of the highest quality and comes within 24 hours of being caught from Scotland, with a co... READ MORE
A classic Manitoban savory delicacy, smoked goldeye is a type of smoked freshwater fish. Goldeye fish are first marinated in brine before they are slightly dried and then smoked over oak, hickory, apple, or cherry wood fire. The process of smoking... READ MORE
Trota affumicata di San Daniele, also known as "la regina di San Daniele," is a smoked trout crafted from rainbow trout (Oncorhynchus mykiss) raised in the pristine waters of Friuli, where they mature naturally over 7-8 years, reaching up to a met... READ MORE
Traditional Grimsby smoked fish are traditionally cold smoked fillets of haddock and cod of the best quality, cream to beige in color, prepared in Grimsby, Lincolnshire. The fish must weigh between 200 and 700 grams, their textur... READ MORE
A specialty item from Holstein, kieler sprotte is a type of German smoked sprat that belongs to the herring family and inhabits the Baltic Sea. The whole fish is smoked in a unique way that makes use of a combination of beech, alder, and oak firew... READ MORE
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Although salmon isn't a type of locally available fish, due to its popularity it has been introduced in the Italian kitchen, and nowadays it is often paired with local ingredients in modern Italian dishes such as tagliatelle al salmone - a simple ... READ MORE
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Smoked salmon canapés are considered a classic upscale choice in the finger food department and the ultimate party food. Simple toasted bread, blinis, cucumber slices, or pumpernickel bread are regularly used as a base that's sprea... READ MORE
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Fisherman’s Pie is a traditional and Irish dish similar to shepherd’s pie, but made with seafood instead of meat. It typically includes a mixture of white fish like cod or haddock, sometimes with salmon or shrimp, cooked in a creamy sa... READ MORE
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The combination of tender smoked eel and buttery scrambled eggs is a popular breakfast and lunch option in Denmark and Sweden. The combination is either served individually or as a topping on traditional, open-faced smørrebrødREAD MORE
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Trzesniewski brötchen are a type of open-faced sandwich emblematic of the Viennese buffet Trzesniewski. The base of this morsel-sized belegte brote is rye bread cut into a specific rectangular shape, which is then covered with various spreads... READ MORE
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Whether served on simple toast crackers, baguette slices, pumpernickel bread, or cucumber slices, the smoked salmon mousse is one of the most popular canapé topping choices. Made by adding either cream, ricotta, or sour cream into it, the m... READ MORE
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Kontomire soup or ebunu ebunu (green green) is a flavorful Ghanaian soup made from cocoyam (taro) leaves, smoked fish, mushrooms, and snails. Cocoyam leaves give the soup its characteristical green color. The soup is a traditional dish of... READ MORE
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Ekwang is a popular Cameroonian and Nigerian dish consisting of grated cocoyams that are tied in cocoyam leaves, then slowly simmered with crayfish, palm oil, and various spices. This delicacy is traditionally prepared by the Bafaw people from the... READ MORE
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Ayoyo soup is a traditional West African soup, particularly popular in Northern Ghana. It is made from the leaves of the jute plant, also known as molokhia, which are known for their slimy, mucilaginous texture when cooked. This soup is commonly e... READ MORE
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Bouillon d'awara (also known as bouyan wara and awara broth) is a traditional Guianese specialty. The main ingredient in this dish is the paste of a palm fruit called awara. The paste is used as a base for a thick stock that's sl... READ MORE
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Mbanga is a West African soup made with a combination of meat, smoked fish, crayfish, spinach or bitter leaves, beef bouillon, and palm nut pulp. The pulp is obtained by pounding the palm nut without breaking the kernels on the inside. These ingre... READ MORE
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Nnam owondo is a laborious, time-consuming Cameroonian meal that is usually served as a side dish. It's made made by steaming peanut paste, fresh crayfish, dried shrimps, smoked fish, or smoked meat in banana leaves. This dish is a typical represe... READ MORE
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Pescado con tres salsas is a traditional dish hailing from Equatorial Guinea. As the name suggests, the dish consists of fish that's served with three traditional sauces: spinach sauce, avocado sauce, and peanut sauce. The fish used for the dish i... READ MORE