In fact, it is estimated that 90 percent of the world's animal protein lies in the ocean. Thus, people everywhere will soon be eating more fish. As they appear more frequently in meals, the usual baked or fried fish entrees may get tiresome. Smoking helps preserve fish by reducing moisture content, thereby retarding the growth of bacteria. Smoked fish acquire a wine-sweet flavor and coarser texture.
Some people compare the taste of smoked fish to ham.
The smoking technique is surprisingly easy to perform at home. There are both cold and hot-smoking techniques. Cold-smoking is seldom done these days. The hot-smoking technique is more often used and is therefore outlined in this article. Lean fish tend to become coarse and dry when smoked.