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Foods have been smoked by humans throughout history. Originally this was done as a preservative. In more recent times fish is readily preserved by refrigeration and freezing and the smoking of fish is generally done for the unique taste and Flavour imparted by the smoking process. Smoking is not only one of the oldest methods of preserving fish, but an excellent way to preserve fish that you don't plan to or cannot eat immediately. The fish dries an it hangs over a smoldering fire while the smoke infuses it with its distinct aroma and flavor. Not only does the wood smoke add flavor, it also adds color. The brining process that precedes smoking, helps to preserve the fish.