Like a cheese plate, a smoked fish plate is an easy way to feed a crowd with minimal prep. Last week the Wall Street Journal put together a helpful guide to smoked fish, including tasting notes and recommended purveyors, perfect for your next cocktail party or brunch.Written by a self-confessed smoked fish enthusiast, this guide doesn't cover every fish out there, but does highlight a couple fish we've never tried smoked that sound irresistible: black cod and sturgeon. The former, also called sable, has "voluptuous, paprika-kissed flair," while the latter boasts "a plush, cushioned texture and mellow taste."
Sounds like it's about time for a smoked fish tasting party!
Anjali is a former private chef who is currently pursuing a graduate degree in nutrition, with plans to become a registered dietitian. She lives in Los Angeles. You can read more of her health-focused writing at Eat Your Greens.
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