The fisherman's catch, if properly preserved, can be a welcome addition to family meals over a period of several weeks or months. Smoking is an excellent way to preserve fish that you don't plan to eat right away.
Fish is smoked as it dries over a smoldering fire.
Hot-smoked fish are moist, lightly salted, and fully cooked, but they will keep in the refrigerator for only a few days. If the fish has been sufficiently cured, it will keep in the refrigerator for several months. Parasites In Fish Freshwater and marine fish naturally contain many parasites. If heavier smoke flavor is desired, add moist sawdust to the heat source throughout the smoking process. Control heat by adjusting air flow.