4 Irresistible Smoked Seafood Dishes You’ll Want to Try
Intense, smoky flavours with complexity like no other. What’s there not to like in smoked fish and other smoked seafood dishes?
Smoked seafood dishes are a great way to add flavour and spice to your food. Smoked salmon, trout, kingfish and mackerel can be used to make delicious appetisers, spreads and salads.
However, did you know that smoked seafood also has many health benefits? For starters, they’re rich in antioxidants which fight cancer, omega-3 fatty acids which reduce the risk of cardiovascular disease and lower cholesterol, and selenium, which protects against cancer and boosts your immune system.
In addition, smoking reduces the fat in the meats, allowing it to drip out for the delicious, smoky aromas. They also keep longer, allowing you to enjoy them way after they are smoked!
If you’re a fan of seafood, then you’re in for a real treat. These smoked seafood dishes are some of the best around, and they’re definitely worth trying. So go ahead and dig in — you won’t be disappointed!
What’s the Difference Between Cold Smoking & Hot Smoking?
There are two main ways you can smoke your seafood — cold and hot. While both will impart flavours to the seafood, the main difference is that, as its name suggests, with hot smoking, heat is applied.
Hot smoking is a technique that cooks food by exposing it to smoke and heat from burning wood. The temperature in a hot smoker ranges from 85 to 158 degrees Celsius. Hot smoked seafood is cooked through. It has a smoky flavour, and it is shelf-stable.
On the other hand, cold smoking is a process of smoking foods at low temperatures, typically around 23-27 degrees Celsius. But before the meat is smoked, it first undergoes a curing process to extract moisture. This method preserves the food’s delicate flavours and textures, as well as prevents the growth of harmful bacteria.
The advantages of cold smoking seafood is that it imparts a smoky flavour and a slightly crisp texture. The cold smoking process takes a little longer, but the final product is worth the wait.
4 Must-Try Smoked Seafood Dishes At Greenwood Fish Market
Now that you know a little bit more about smoking techniques, are you ready to chow down on some cold and hot smoked seafood? Check out the four must-try smoked fish dishes at Greenwood Fish Market’s seafood restaurants in Singapore. Our smoked salmon dishes are made in-house with premium salmon, free of all preservatives and other nasties.
1. Cold Smoked Salmon Starter
Smoked in-house with applewood and served with balsamic pearls and croutons, a cold smoked salmon starter is a great way to start off a seafood fiesta.
Served on a bed of greens, get your omega-3 fix early in the feast!
2. Cold Smoked Salmon Pizza
Whaaat? Salmon AND pizza? Pig out with our pizzas topped with mozzarella, parmesan and smoked cheddar, all served with a generous serving of premium smoked salmon.
3. Hot Smoked Salmon Caesar Salad
Smoked in-house by our team of seafood-loving enthusiasts, hot smoked salmon is the star of our take on the classic caesar salad, served alongside anchovy aioli, parmesan cheese, and egg.
4. Hot Smoked Ocean Trout
Salmon not quite your thing? We also have our mouthwatering hot smoked trout, lovingly smoked over applewood.
Smoking with applewood is a great way to add a mild, delicate smokiness to seafood dishes. The applewood smoke imparts a subtle sweetness and fruitiness that complements the natural flavours of seafood. It also adds a delicate smokiness that enhances the flavour of the dish.
Be sure to try our hot smoked ocean trout, served with mushy peas and beet slaw!
Savour Our Delicious Smoked Seafood Dishes Today!
Meanwhile, if you’d like to try whipping up smoked fish creations of your own, don’t worry — we’ve got your back. Shop in-house hot and cold smoked salmon, hot smoked king fish, hot smoked mackerel fillet, and more from the comfort of home in our online store. Order seafood online with islandwide delivery across Singapore at Greenwood Fish Market’s online seafood market today!