Smoked & Dried Fish Category

Smoked & Dried Fish
Bombay duck, bummalo
Bombay duck
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.
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bonito dried, katsuobushi, katsuo-bushi
bonito dried
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.
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bonito flakes, katsuobushi, dried bonito flakes, hanakatsuo, hana-katsuo
bonito flakes
This includes kezuribushi = kezuri-bushi, a version with smaller flakes.
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kamaboko, fish paste cake
kamaboko
This colorful Japanese specialty is made of a fish paste that's been molded into logs or half-logs.
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lox
lox
Look for this in the deli section of your grocery stores.
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nova
nova
Nova is made by curing salmon through both curing with salt and smoking. It is similar to lox.
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salt cod, bacalao, dried salted codfish
salt cod
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.
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smoked sprats
smoked sprats
These come in cans packed in oil. Northern Europeans like them on hearty bread.
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smoked whitefish
smoked whitefish
This is delicious in salads. Look for it in upscale delis.
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