This herb brine recipe is ideal for seafood ... helps to stop it falling apart during cooking – this is particularly helpful if you plan on smoking your fish, or want to cook it on a barbecue. Fish ...

This recipe uses more fresh fish, as sometimes the smoked fish can have quite a strong flavour. Play around with the ratio of fresh and smoked fish to find your perfect balance.

Smoked fish has a slightly longer shelf-life than fresh fish and doesn’t need to be kept on ice. Keep it refrigerated and use within the use-by date. If smoked fish does require further cooking ...

The Weekend Sun caught up with Jefferies, as he sat down with the newspaper to offer his take on the classic Christmas dinner ...

Smoking fish requires a smoker, which you can purchase at most kitchen ... 1 tbsp pepper and the juice of one lemon. Use your own brine recipe if you prefer different flavours. Remove the fillets from ...

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).

Lightly rinse brine off and lay out each piece of fish over paper towel and allow 2 to 3 hours for the skin to dry and form a “pellicle”. (If the skin is not dry, the smoke will not properly penetrate ...

If it’s a little on the thick side, thin with a few drops of water. To smoke the fish: Place the fish fillets in 4 cups of brine and refrigerate for 1 hour. Remove from the brine and arrange in a ...