Food Directory

Food Home:- Shopping: Food: Fish and Seafood: Smoked:

 

• Briney Sea - Offers smoked salmon, tuna, and oysters, in Cajun, BBQ, and Alder. Includes company history, health information, pictures, and order form. (Form requires Adobe Reader)
• Brown & Forrest - UK. Purveyors of the smoked eel, salmon and other smoked foods.
• Deep Creek Custom Packing, Inc. - Offering custom Alaska seafood products including Alaska smoked salmon, lox, halibut fillets, crab, holiday gift boxes and canned salmon.
• Devereau Manx Kippers - Smoking herring from the Isle of Man. Includes information about kippers and recipes.
• Ducktrap River Fish Farm - Using Maine hardwood and fruitwood smoke to create smoked Maine mussels, bay scallops, salmon and rainbow trout.
• Ed's Kasilof Seafoods - Offers smoked salmon and spread, Nova lox, halibut, and seafood gift packages from Alaska. Also processes sport fish for fishermen.
• Fish Brothers Smoked Fish - Offering a variety of naturally smoked fish including salmon, trout and albacore tuna.
• Hebridean Smokehouse - Peat smoked salmon and seatrout, and hot-smoked salmon, from the waters near North Uist.
• Katy's Smokehouse - Vacuum-packed or canned smoked King Salmon (Chinook), sturgeon, albacore, oysters, and scallops. Items are sold individually or in gift packs.
• Port Chatham Smoked Seafood - Provides smoked seafood including smoked salmon, Dungeness crab, oysters, and Copper River sockeye.
• Scottish Smoked Salmon Company - Selling smoked salmon and trout from the Isle of Mull.
• Shuckman's Fish Co. and Smokery - Smoked seafood and Spoonfish caviar available.
• Springfield Smoked Fish - Sampler packs offering several varieties of smoked fish and herring in cream sauce. Ships in USA.
• Taku Smokeries - Hot or cold-smoked products and seafood specialties from Alaska.
• The Moidart Smokehouse - From Scotland, smoked salmon or trout, herring, kipper fillets, and smoked cheeses.
• Ummera - Smoked wild salmon and silver eel delivered worldwide, and smoked chicken delivered in Ireland.
• Villa Tatra - Atlantic cold smoked salmon and filleted smoked trout in 1.5 to 3-pound boxes.
• Wild Alaska Smoked Salmon - Smoked sockeye, chinook, coho, halibut, king crab, shrimp and Alaskan gift baskets - smoked salmon is certified Kosher, all natural, no refrigeration required.
• William Jolly, Orkney - Traditionally cured salmon, kippers, Arctic Char, and gravadlax, from the Orkney Islands.
• Woodcock Smokery - Offers smoked salmon, haddock, mackerel, sprats and tuna from Ireland.

Random Indian Recipes:-

• Mohanthal
  Heat ghee in a pan and add besan. Fry on a low flame till you get a nice smell (light brown colour). Remove from heat and transfer to a bowl. Add milk powder and mix well and keep aside. In another pan make syrup of one cup of water and sugar. Boil till one string consistancy. Add besan mixture and elaichi powder. Remove from heat and stir continuously till the mixture thickens. Pour the mixture into greased thali and spread evenly. Sprinkle cashewnuts pieces and set aside to cool and set. Cut into squares.
  
  
• Dabeli
  First boil potato and mash it by adding red chilly powder,garam masala powder, turmeric powder,chat masala, tamarind pulp,sugar,asafoetida and salt. Mix well and check the seasoning. Chop onion and coriander leaves finely. In a kadai heat butter and add potato mixture and add little water to cook for 4-5 min. Remove from kadai.mix chopped onion, ...
  
  
• Potato Burfi
  Boil potato and mash finely. Grate coconut. In a thick bottom pan mix mashed potato,coconut and sugar. Allow to cook on a low flame (appx. 45-50 min). When the mixture bacame thick remove from the gas. Add elaichi powder and mix well. Pour the mixture on greased platform. Roll out the mixture with roll pin to make 1 cm thick. Cut the pieces as shape as you want. Allow to cool.
  
  
• Chicken Kabab
  First wash chicken mince and drain. In a big dish take chicken mince, green chilly-ginger-garlic paste,finely chopped onion and coriander leaves. Mix well and add salt. Mix again and make small balls. Refrigerate for an hour. Heat oil in kadai and fry the kababs in hot oil on low flame till golden brown. Serve hot with tomato ketchup.
  
  
• Egg Kheema
  Grate eggs and chop onion,tomato and coriander leaves. Heat butter in a pan and add chopped onion and saute it till golden brown. Add green chilly ginger garlic paste,mirchi powder,dhania jeera powder, garam masala powder,turmeric powder and saute for few seconds. Now add chopped tomatoes and salt. saute it till oil seperates. Lastly add grated eggs and chopped coriander leaves to it and stir it for 5 minutes on low flame. Egg kheema is ready. ...
  
  
• Puranpoli
  In a big bowl take maida,oil,salt and turmeric powder. Mix well and add enough water to make soft dough. Keep aside for 30 min. In a pan boil dal till soft. Remove extra water and add ...
  
  
• Smoke Chicken
  First clean the chicken and apply ginger garlic paste,curd,salt and red colour and keep aside for 1 hour. After one hour in a pan take 2 tbsp oil and fry onion for 4-5 min. Add red chilly powder,turmeric powder and fry for one min. Now pour marinated chicken in pan and allow to cook. When oil started to seperate from the mixture add garam masala powder. Burn koyla on gas. When koyla burn fully put this koyla in ...
  
  
• Bhogichi Bhaji
  Peel the carrots and potatoes. Make small pieces of ghevada. Cut potato,brinjal and carrot into pieces. Remove green chana from the pods. Make fine paste of coriander leaves and green chilly. Roast groundnut and sesame and make powder. Now in a pan heat oil and add mustard seeds and cumin seeds. Allow to splutter then add turmeric powder. Add potatoes,carrots,green chana and ghevada. Fry for a min. then add green paste. Cover the pan and allow to ...
  
  
• Dal Fry
  Wash tur dal and soak in water for 30 min. and cook in a pressure cooker. Cut tomato,onion,ginger and garlic into fine pieces. In a pan heat oil and add mustard seeds,jeera and kadipatta. Then add red chilly and ...
  
  
• Satyanarayana Prasad
  Clean rava and fry in hot ghee till light brown on slow flame. In another pan mix milk and water and keep to boil. Pour the milk mixture on fried rava. Make pieces of kaju and almond. Chop the banana into small pieces. When rava cook add sugar and cover the pan. Add kismis,kaju,almond and banana pieces. Mix well and cover the pan for 2-3 min. Lastly add elaichi powder. Prasad is ready.