Fish facts · Updated 29 September 2026 · 5 min
Smoked fish and smoke flavouring: what is the difference?
Smoking and added smoke flavouring are different preparation methods. Read the label and ask how your product was made.
By Schaap’s Vishandel · fishmonger since 1938
Smoked salmon, mackerel and herring each have their own taste and texture. Production methods vary by product. The label and supplier information are more useful than colour or price alone.
Cold and hot smoking
Cold smoking exposes fish to smoke without thoroughly cooking it as frying or boiling would. Hot smoking uses more heat and can also cook the fish.
The exact process and storage requirements belong to the particular product. Do not assume every smoked fish is already fully cooked.
Added smoke flavouring
Smoke flavouring is added as an ingredient to give a smoky taste. That is a different production method from exposing the product to smoke.
The ingredients list may identify smoke flavouring. A different taste or price alone does not prove how a product was made; ask if anything is unclear.
How to find out
Read the ingredients, label and storage advice. Traditionally smoked products can also contain other ingredients; ‘only fish, salt and smoke’ is not a general rule.
Ask your fishmonger about the supplier and production method. Origin, smoking and certification are separate questions.
Smoked fish at Schaap’s
Our range includes smoked salmon and mackerel. Ask at the counter about current product information and available varieties.
Choose fish that suits your salad, sandwich or recipe. Keep smoked fish chilled and follow storage advice. Vulnerable groups should take extra care with smoked fish that has not been thoroughly heated.
Read more and try a recipe