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.
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.
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.