It’s also great for toasting meringue and caramelizing crème brûlée. To make cold-smoked salmon, begin by curing the fish in salt and brown sugar. This step helps draw out moisture and gives ...

Don’t be afraid to experiment! Can you eat salmon cold on a salad? We love how warm salmon wilts the spinach in this recipe, but cold salmon also tastes fantastic. When served cold, salmon ...

Washington state has long been known for its forward-thinking approach in the fight to save salmon, but a key factor ...

Hot-smoked salmon doesn't keep for long and is best eaten on the day of purchase. Cold-smoked salmon keeps for longer, but is best eaten within two to three days of purchasing or opening it.

The substance we use to keep our roads safe in winter is lethal for freshly fertilized salmon eggs, according to research ...

Salmon spend three to five years feeding and growing in the open sea before returning to their home rivers to spawn, swimming powerfully against the cold currents and vigorously flicking their ...

Spotted bass remain the top species at Lake Oroville, and the fish are transitioning from the shallows toward deeper water. In the mornings, the spots are feeding in the shallows before moving deep ...

With the festive season approaching, consumers often eat products they don’t normally, or have more of certain products, such as cold-smoked fish like smoked salmon, smoked trout, and gravlax.

Set aside. To make the salmon, drain the chickpeas into a sieve, lightly rinse in cold water and give a little shake to get rid of any excess liquid. Tip into a roasting tin and stir in the tomatoes.