Food Lens Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Food Lens · Recipe ingredients
Smoked Fish Flakes
Smoky, salty, and savory with a soft, flaky texture.
Lens analyzedSmoked fish flakes are pieces of smoked fish picked apart into small, shredded bits, ready to stir into rice, sauces, or dips without further cooking. The smoking process already cooks and flavors the fish, so the flakes just need mixing in. It's a common way to use up a whole smoked fish once the fillets have been picked clean.
Where it comes from
Smoking fish is one of the oldest ways to preserve a catch, practiced from Northern European smokehouses to Filipino tinapa vendors and beyond. Flaking the meat after smoking turns a whole fish into a spoonable ingredient rather than something eaten as a fillet.
Buying it
If you're flaking it yourself from a whole smoked fish, check for stray bones as you go. If buying it pre-flaked, look for a moist texture and a fresh smoky smell rather than a stale or overly fishy one.
Storing it
Keep flaked smoked fish refrigerated in a sealed container and use it within a couple of days, since it's a moist, cooked product rather than a shelf-stable dried one.
Keeps about 2 days in the fridge.
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