Smoked fish

Smoked fish is a type of seafood that has been preserved by exposing it to smoke from burning wood. This process adds flavor and extends shelf life by reducing moisture and hindering bacteria growth. There are two main methods: cold smoking, which imparts flavor without cooking the fish, and hot smoking, which cooks the fish while infusing it with smoke. Common varieties include salmon, mackerel, and haddock. Smoked fish is often enjoyed as a delicacy, used in salads, spreads, or consumed on its own, and is a staple in various culinary traditions around the world.