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.

Ever wonder how that huge, bone-in, Virginia ham can last for a year, swinging from the rafters at room temperature? The biggest reason for this impressive example of food preservation is salt. Salt ...

After a lifetime working with some of the greatest chefs in the business, Blanchet is now supplying some of them with handcrafted smoked salmon, having carved out a signature business that counts ...