Smoked or dried fish: how to choose, desalt and cook it

Photo credit: Evaristus07 — Wikimedia Commons, CC0 1.0. Photo cropped.

Smoked fish and dried fish are not interchangeable. Smoking adds a strong aroma; drying concentrates flavour and sometimes salt. Species, cut and label determine preparation.

Before buying

• Check the product name, ingredients and storage conditions.
• Choose intact packaging and observe the stated date.
• Ask for advice when species or salt level is unclear.
• After opening, protect the product from moisture and follow the label.

Preparing it without overpowering the dish

1. Inspect every piece and carefully remove visible bones.
2. Rinse or soak only when the product and recipe require it.
3. Add gradually to the sauce and taste before adding salt.
4. Heat adequately for the product and recipe.

Practical tip

Anyone with a fish allergy should avoid the product and cross-contact. Do not judge storage safety from appearance alone.

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FAQ

Must fish always be soaked?

No. It depends on salt level and product. Heavily salted fish may need several rinses, while lightly salted smoked fish could lose flavour.