This is the result. The aim here is to give a point of reference out there for everyone. If the readers can add to the store of knowledge on the subject we'd be glad to hear from them and publish the details in coming issues. There are two distinct ways of smoking fish - cold smoke and hot smoke. Fish treated in this way can be stored for up to six months and in cooler areas can be stored without refrigeration.
Cold smoking is too involved, slow and cumbersome for most people.
Modern time demands make hot smoking the preferred option. Hot smoking both cooks and smokes the fish. It is marginally preserved by curing, but hot smoked fish should be eaten within seven days of cooking and it must be stored in the fridge after cooking. Around here, the chance of any of the smoked product lasting more than a few days is rare. The 'gannets' usually gather rapidly at the fridge door to load their crackers of freshly buttered bread with juicy smoked fish.