Smoking fish is as old as fishing itself. Some techniques, and of course equipment, have evolved since our ancestors first tied a line to a stick, but some universal truths remain as relevant as ever.

This summer, NPR is getting crafty in the kitchen. As part of Weekend Edition's Do Try This At Home series, chefs are sharing their cleverest hacks and tips — taking expensive, exhausting or ...

This can be served warm or cold and keeps for at least a week in the fridge. Longer if you seal out the air, as in a 'cryovac' machine. 500g white fish fillets eg: mackerel or queenfish - flakey fish ...