Properly smoked fish can be easily stored in a cellar or similar storage area, and the smoke adds layers of taste and flavor to the preserved fish. Today, there are dozens of ways to smoke a fish, with variations to smoking temp, time, wood, and method.

WHAT IS SMOKED FISH?

Smoked fish is the result of curing fish with salt or brine, and then smoking it in either hot or cold smoke to add flavor and draw out additional moisture.

Smoked and cured fish has a much more stable shelf life than fresh fish, and a different taste than dry fish. It can be stored in a cellar for weeks, if not longer. Plus, it gives the fish a smoky flavor in addition to any other flavors you add in the process.

WHY YOU SHOULD SMOKE FISH?

Mix the brine solution in a large bowl until dissolved. Place the fish in the mixture and ensure it remains fully submerged in the brine. Let it sit for 8  to 12 hours, or overnight.

HOW TO HOT SMOKE FISH IN A SMOKER

HOW TO SMOKE FISH WITHOUT A SMOKER

If you don’t have access to a smoker, you can still enjoy the unique taste of smoked fish. Other ways to smoke fish include using an oven, a grill or a campfire.

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