Fish tacos are a delight but, for the home chef, they can put up some roadblocks. First, there is access to the fresh fish ...

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. If smoked fish does require further cooking ...

For centuries, salted or smoked herring was relatively cheap and largely affordable, hence it became an iconic food item for Catholic fast days. Additionally, some recipes advised adding smoked or ...

Herring is available year round, but the flavour is best from spring to autumn. Herrings are usually sold whole. Ensure freshness by choosing large, firm and slippery fish. Mackerel or sardines ...

The fish – most commonly salmon or trout ... Kippers, meanwhile, are smoked herring, split, brined, then cold smoked for between 4 and 24 hours, and are common across the British Isles ...