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).

Add salt and pepper and finish off the dip with something tangy or peppery, like vinegar, lemon juice, hot sauce ... of ...

it’s sold dyed and un-dyed as Finnan haddie (cold-smoked fish on the bone), and is turned into Arbroath smokies (a hot-smoked artisanal product from Arbroath in Scotland). Unlike other smoked ...