Smoked fish are fish that have been cured by smoking. Salmon is commonly cold-smoked to make lox, and several kinds of fish such as whitefish, herring, trout, mackerel and sablefish are frequently hot-smoked. It is a prominent item in Russian cuisine, Jewish cuisine, and Scandinavian cuisine, as well as several Eastern and Central European cuisines and Pacific Northwest cuisine.

Smoked fish originated from the need to preserve fish in cold climates by salting and drying with a fire; the smoke was a by-product of the heat source. Nowadays fish is readily preserved by refrigeration and freezing; smoked fish is eaten from choice as a matter of taste.

[edit] See also

• Arbroath Smokie
• Bloater
• Kipper
• Smoked salmon

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