Moist heat cooking methods are unnecessary. Methods that develop flavor, such as broiling, baking or frying, are preferred. Fish may be safely preserved by proper smoking procedures. After cleaning the fish, cut it into uniform pieces. Do not allow fish to stand unrefrigerated for more than two hours.
Salt is a preservative.
Fish must be salted in the proper brine solution for an appropriate length of time. After salting, the fish must be heated to an internal temperature of 160 F and held at this temperature for at least 30 minutes during the smoking cycle. Store smoked fish in the refrigerator if it is to be used within two weeks. For long-term storage, smoked fish should be frozen. It also may be preserved by following current pressure canning recommendations.