date:Oct 17, 2019
the U.S.
While you'll find hot-smoked eel in the Netherlands, Yarmouth bloaters for breakfast in England, and the smoked haddock dish kedgeree in India, we in the U.S. are not quite so adventurous. Most of our fishy delights are hot-smoked, due to time restraints and ease, besides the versatile salmon, mackerel and herring, which can go both ways.
But how does this dish with seafaring origins compare to, say, a pot of canned meat? That depends on what you're most concerned about in your diet.