Smoking fish is as old as fishing itself. Some techniques, and of course equipment, have evolved since our ancestors first tied a line to a stick, but some universal truths remain as relevant as ever.

SILVER BAY, Minn. — The aroma came wafting around the corner of Charlie Tormondson’s house. Smoke. Thick, slow-moving, pungent smoke. It was coming from a maroon cubicle the size of a small telephone ...

After a lifetime working with some of the greatest chefs in the business, Blanchet is now supplying some of them with handcrafted smoked salmon, having carved out a signature business that counts ...