Smoked Fish

Another way of preserving fish even longer than brining and pickling it is to smoke it. Our taste for smoked meats is universal, wherever we may come from, probably because our collective memory subconsciously remembers our ancestral great hunts and long sessions of meat and fish curing and smoking. The smell and taste of sweet smoke is one of the most comforting to us because we all know that it means survival through both warmth and food available year-round.

To smoke fish properly, you must be equipped for it and 1 strongly recommend that if such is not your case, you go directly to excellent professionals who smoke fish safely and deliciously. There are many brands in the United States, some coming from Europe, all of them extremely reliable and smoked in different styles that will make you want to try them all.