These smoking methods can be used for other types of fish, too. Whitefish, another deli staple, is commonly hot-smoked whole and sold that way (though you can ask for it deboned or flaked).

but very occasionally as a whole, headless fish. In the spring, haddock roe are also available; they can be poached or fried. Haddock is also one of the most popular smoked fish: it’s sold dyed ...