The smoking of trout, salmon and other types of fish was originally devised as a means of preserving it in the days before refrigeration, freezing and vacuum packing. The delicious flavours ...
Recently on a trip to London, where I was visiting my son, we went to Noble Rot Wine Bar & Restaurant in the West End, whose specialty, among others, is a smoked eel appetizer. I have semi-scary ...
Monica Burton is the former deputy editor of Eater.com where she covered restaurants and food culture from 2017 to 2025. It’s not a stretch to say that many of us would like to be somewhere else right ...
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