This article was originally featured on Field & Stream. Smoking fish is as old as fishing itself. Some techniques, and of course equipment, have evolved since our ancestors first tied a line to a ...

This old-school Florida smokehouse has been serving legendary smoked fish for generations, and locals still line up for a ...

I dragged the Big Chief smoker out of the shop the other day and fired it up, much to the delight of my family and friends. With Christmas and New Year’s celebrations fast approaching, this is the ...

Add Yahoo as a preferred source to see more of our stories on Google. Once a year growing up, my family would decamp to Lake Taupo for trout season. This involved some atrociously bad fly fishing, ...

Since 1998, Northern Waters Smokehaus has been a Duluth staple- and now its delectable recipes are within reach thanks to the newly released Smoke on the Waterfront: The Northern Waters Smokehaus ...

Monica Burton is the former deputy editor of Eater.com where she covered restaurants and food culture from 2017 to 2025. It’s not a stretch to say that many of us would like to be somewhere else right ...

Most people enjoy a little cold-smoked salmon or lox on a bagel with cream cheese, as a topping for sushi, or as a simple appetizer. Lox is raw, salt-cured, or brined salmon. Salmon is a nutritious, ...

How to Smoke Fish and Chicken the Old-Fashioned Way This video takes you into the heart of a peaceful village, where fish and chicken are smoked the traditional way—under a wooden barrel. This rustic ...

Millions of workers in coastal Africa—most of them women—spend their days preserving fish by smoking them in rudimentary, wood-fired mud ovens. University of Michigan researchers and their colleagues ...

Analiese Gregory has worked for outstanding restaurants across Europe. In London, she spent time at Michelin two-star Ledbury, in France it was legendary Michel Bras and in Spain she worked for ...