INGREDIENTS

Storage

Smoked fish has a slightly longer shelf-life than fresh fish and doesn’t need to be kept on ice. Keep it refrigerated and use within the use-by date.

Preparation

If smoked fish does require further cooking, it is often poached in milk: the milk helps draw out excess salt. For smoked products that do not require further cooking, unwrap the fish and allow it to breathe for a few minutes before serving.