Smoked fish

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

[edit] See also

• Kipper