Smoked fish is a traditional food product made from fish smoked in smokehouses with wood chips. There are many different types of smoked fish, differing mainly in the type of fish and the smoking process. Smoked fish is produced and consumed in many countries around the world and is an important ingredient in many traditional recipes.
Smoked fish is made from hard fish species such as salmon, mackerel, herring or trout, which are known for their firm flesh and flavorful taste. The smoking process can vary depending on the type of smoked fish. For example, some types of smoked fish are smoked in moist air, while others are smoked in dry smoke.
Smoked fish is raw and served cold. It is often eaten as an appetizer or snack with beer or wine, but can also be used in salads, sandwiches, or as an ingredient in soups and other dishes. Smoked fish is rich in protein and contains important omega-3 fatty acids.
The Smoked Fish Calorie Chart lists all foods with calories and nutritional values. Detailed nutritional values such as carbohydrates, protein and fat can be found with the respective product in the nutritional value table smoked fish.