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Smoked Fish

Smoked Fish
Source / waltjabsco
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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.

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