On this week’s show, Steve and Rick take a closer look at curing and smoking fish and how that affects both texture and flavor.  They head to the Lakeview neighborhood of Chicago to the new seafood market Snaggletooth where owners Bill Montagne and Jennifer Kim are curing ocean trout. They are later joined by Ethan Forman of the artisanal salmon smoke house H. Forman & Son in London for a taste of certified smoked salmon.