It’s an age-old tradition.

We’ve been at it for centuries.

And back in the day curing and smoking your salmon was the only way to preserve it for any length of time. 

That delicious earthy smoked flavor was just a happy byproduct.

Times may have moved on but the delicious well-worn art of smoking salmon persists because you just can't beat that magical combination of soft fish, salt, and smoke.

Chowing down on a plate of smoked salmon used to be the domain of the powerful and wealthy. While smoking fish was only done by artisans or in fish processing plants.

Now that farmed salmon is available everywhere, anybody can smoke it up in their backyard, or on their stove-top once they have the right kit (more on this a bit later)

And if you’re a newbie fish smoker it’s easy to obsess about what is the best wood for smoking salmon.

There's so many different types out there that it's easy to get a bit bamboozled and wonder which one to go with.

Coming up we’ll take a look at some of the best woods to try and give you a bit of insight into what you can expect from them flavor wise.

We’ll also explain which types are traditionally used, as well as give you a list of woods you should definitely avoid.

Let's get to it.

It's the fish cookery method beloved by chefs everywhere.

It's quick, ultra controllable, and gives the most amazingly delicious results.

In fact, pan-searing is the only way you’ll get that crispy skin on your fish and have dinner on the table in 5 minutes flat. 

To do it all you need is a little knowledge, some practice, and the best pan for fish on your stove.

And if you're wondering which pan will give you the best results we've got you covered.

In this article we’ll take a look at some of the different materials used to make pans. Review some of the best skillets around. And give you a step by step guide on how to get those restaurant like results.

But before we get to it and if you’re in a hurry......

Spring has sprung. Summer is finally here and pretty soon it will be time to dust off the BBQ for another season of outdoor cookery and alfresco dining.

Weather permitting.....

Meat eaters are always well catered for at barbecues. Steaks, burgers, ribs, chicken and chops are all easy and hassle free to cook over coles.

For pescetarians it's a different story.

Cooking fish presents its own unique set of issues even when your indoors, baking in your oven, or frying on the stove top.

Throw some open flames into the mix and the risk of over cooking, burning, leaving it raw in the middle, or just not quite getting it right multiply.

Not only that, but the delicate sweet flesh of fish can easily break apart and disappear right before your eyes in a flurry of flakes through your grill on to the hot coals.

So, if you want to avoid this particular culinary disaster than it's probably time to invest in a good fish grilling basket.

If your in a hurry below are a few examples.