Smoked & Dried Fish Category

This is a ten inch fish is native to coastal India. It is eaten fresh or salted and dried. It can have a very powerful smell.

Bonito are related to mackerel, and the Japanese dry them and use them in soups. They're often shaved into thin flakes called bonito flakes or hanakatsuo.

This includes kezuribushi = kezuri-bushi, a version with smaller flakes.

This colorful Japanese specialty is made of a fish paste that's been molded into logs or half-logs.

Look for this in the deli section of your grocery stores.

Nova is made by curing salmon through both curing with salt and smoking. It is similar to lox.

Salt cod was traditionally caught and salted by Portuguese fisherman in the North Atlantic. It is popular in Europe and around the Mediterranean. It needs to be soaked in fresh water for one or two days to remove the salt before cooking.

These come in cans packed in oil. Northern Europeans like them on hearty bread.

This is delicious in salads. Look for it in upscale delis.