This smoked cod chowder with fresh fish and shellfish highlights the wealth of Norway’s seafood options. Shaped by its 63,000-mile coastline, its long winters and brief summers, and the forests ...

Their smoked cod’s roe is a favourite. This dip is big and bold and superbly rich – as delicious smeared on toast or used as ...

Most often sold as fillets and loins, cod is also available whole and headless, cold-smoked, dried or salted. Fresh cod is incredibly versatile. Skin or pin-bone fillets either before or after ...

Available both fresh and frozen year round, smoked mackerel is one of the least expensive and most popular of all smoked fish. Smoked mackerel is brined before smoking, then kiln-smoked so that it ...

Cooking fish fillets like this on the BBQ is super simple and fun to do. If you don’t have blue cod, you can use the likes of snapper, terakihi or gurnard.