Create perfectly smoked salmon with this dry brine recipe, delivering flaky, flavorful fish with a rich smoky taste. Ideal for a savory treat or a show-stopping appetizer. Blue states have good ...

Cold-smoked fish is first cured or preserved either in dry salt or brine, then smoked at a much lower temperature for between one day and three weeks (although usually for only 24 to 48 hours).

For both processes, the fish is first cured in either a brine preparation ... or just dry salt. The fish – most commonly salmon or trout – is then smoked at below 30°C for cold smoking ...