Our own Chef Andrew Gruel is no stranger to the intricacies of seafood. Smoked fish is pretty simple, right? Not exactly.
Was that lox you just enjoyed prepared by hot or cold smoking? What’s the difference? It can be an elaborate process. What techniques are possibly correct for different types of fish? A measure of smoked fish adds flavor & complexity to any number of dishes.
Chef Andrew explains with a promise of no smoke.
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