Fish Lads’ Fish of the Week: Smoked Fish [Sponsored]
This week’s catch is smoked fish.
The preservation of fish has been an integral part of every seafaring culture. Over the course of thousands of years of drying, salting and smoking fish the technique has developed to a point where once common food has become a delicacy.
There are two types of smoking: cold and hot.
Cold smoking requires temperatures below 80 degrees Fahrenheit for several days. Hot smoking, however, can be done at temperatures of up to 250 degrees and only takes a few hours.
Either way, smoked fish makes for a great meal or appetizer and also makes for a great ingredient.
Try taking the meat from smoked trout or a similar fish and blend it with some cream cheese, garlic, salt and pepper, Suddenly, you have a great spread for crackers.
Many recipes call for smoked fish, from soups to salads to main courses.
The Fish of the Week is presented by Fish Lads, whose owner, Jeff Butzow, comes to Grand Rapids with serious fish knowledge from Seattle’s world famous Pike Place Market. Jeff has created a reputation built upon delivering fresh quality ingredients and making the best seafood available in Grand Rapids daily.
Fish Lads has great prices on multiple choices of smoked fish, salmon, lox, whitefish, lake trout and whole herring. Its smoked salmon has four choices to choose from: traditional, black pepper, maple and sweet salmon jerky.
Head over to Fish Lads and ask how smoked fish can enhance your holiday meals this year or visit its website for more details.
Fish Lads: Fish and seafood any fresher ... would be in the ocean.