Most cooks think about eating fish and seafood during the spring, summer and early fall months. But there’s lots of good fish and seafood available all winter long, often in places you’d least expect ...

Arancini can be a bit bland and forgettable, so my solution is to incorporate smoked fish. My Hix Smokin’ House range does a great natural smoked haddock, I’ll admit, but I’m also a big fan of Alfred ...

Audrey Morgan is an associate food editor at Food & Wine with over seven years of experience covering food and drinks. She has held staff positions at Liquor.com and Food Network Magazine, and her ...

Learn how to make Scottish Smoked Haddock Chowder, a traditional and comforting creamy fish stew. With tender smoked haddock, potatoes, onions, and cream, this recipe is hearty, warming, and perfect ...

A soufflé may seem like a work of culinary alchemy, but it's really very easy to get right, said Tom Parker Bowles. You just have to make sure everyone is ready to eat when it emerges from the oven, ...

Like cookies and milk or mac and cheese, some food just belongs together and one of Guinness's best culinary pals is most certainly seafood and, in this writer's opinion, most definitely smoked fish.

Preheat the oven to 190°C/fan 170°C/gas 5. Place the haddock in a baking dish with 2-3tbsp water, cover with foil, and bake for 15 minutes. Remove from the oven and leave to cool, then drain and flake ...

I thought it was just me. I love smoked fish but have sometimes been confused about how it’s described in shops and on menus. Lox, Nova and gravlax … oh, my! People often toss the names around like ...