Smoked fish has a slightly longer shelf-life than fresh fish and doesn’t need to be kept on ice. Keep it refrigerated and use within the use-by date. If smoked fish does require further cooking ...

The actual smoking process varies a great deal, with each smokehouse using its own techniques. Generally, the fresh fish is salted, dried, washed, then air-dried and smoked over wood chippings.

Floating fish farms on the Tonle Sap Lake are creating new income opportunities, conserving biodiversity and preserving the ...