Which is better, dyed or undyed smoked fish?

[seziemills]

Is it true that that the distinct colour of smoked fish is obtained from the smoking process? Why is some smoked fish uncoloured? Is it a sign of poor quality? Why is there an option of dyed or undyed fish in the supermarkets? And above all which is best both in terms of taste and nutritional value?

[Quizmonster]

Dyeing fish is a shortcut. I know because I worked in fishyards during every school/university holiday for about 10 years. (Mind you, that's some 40/50 years ago!) The fish ought to take on their colour from smoking and nothing else!

[Piper-AK]

It seems to be really hard to get properly smoked fish (or anything else for that matter) these days. The majority of smoked stuff seems to be coated with 'chemical smoke', which can't be good for you!

[Denise S.]

naturally smoked fish is far better. It is a lot paler in colour and therefore does not look as appetising, but it is much better for you than all those E numbers in the dye. They used to use oak wood chippings years ago, I don't know what they use these days but you can't beat a fillet of smoked haddock with a poached egg on top!

[barb1314]

I work at a smokehouse in Cheshire and all our fish is smoked naturally using hickory wood chips and NO DYE...all colour comes from the smoking process

[Rebekah]

Why would anyone want to eat fish (or any other food) which has been treated with a luminous yellow chemical? Not me!
Give me the undyed version every time.