Smoked Tinned Fish

Smoked tinned fish is fish that has been smoked before it is packed, sealed and heat-processed in the tin. Some producers grill or smoke the fish at the cooking stage, which is where many Danish and Breton smoked tins get their flavor. Cold smoking keeps the fish below 90°F, so it stays raw, while hot smoking heats it to 160°F or more and cooks it, according to the University of Alaska Fairbanks Cooperative Extension. Either way, the sealed tin keeps at room temperature until it is opened. Smoked trout breaks into flakes for spreading and folding, and smoked sprats, small fish of the herring family, sit whole on bread or an egg. The guide to cooking with smoked trout and sprats has five uses, and the smoked trout dip is a good first recipe.

Where to buy smoked tinned fish

Smoked trout, salmon, mackerel, sprats, sardines and oysters from Denmark, Portugal, Alaska and the Pacific Northwest are gathered on this page. The shop is at 263 Josephine Street in Cherry Creek, Denver, and products ship nationwide from theambrosianpantry.com. Visitors can ask staff questions in the shop. For unsmoked tins, browse all tinned fish.