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. 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. This document is NCR 526, published by NDSU in cooperation with NCR Educational Materials Project, North Dakota State University, Fargo, ND 58105.