S moking food is one of the oldest methods and has been used in Europe for centuries. Smoked fish is probably the most common smoked food that you will see in groceries today, but you can in actuality smoke any kind of food especially meats.
Because you generally brine fish or marinate meat before smoking, smoking food will often give it a high salt content. In fact you should expect to see around half of your daily salt content in one normal sized portion of smoked fish or meat. This is why many people like to add smoked meat or fish as a treat or extra to a regular diet.
For smoking most meats, a smoker or a grill can be used quite easily and both will give you a good quality smoked meat or fish.
Freshly salted fish smoked over a hardwood such as hickory or maple will have a sweet under-taste from the wood that makes it a popular choice. It is high in protein and low in calories and if smoking cold-water fish such as salmon, herring, mackerel or tuna it is also high in important Omega-3 oils.
Our Guide to Smoking Fish will show you everything you need to know to smoke fish safely and with great results. Whether you are interested in smoking a large quantity of freezing or smoking a few fish for this week’s meals, you can find everything you need to know here. It even will show you everything you need to know about making your own smokehouse.
If you follow the instructions in this smoking fish booklet you can smoke any fish without fear of food poisoning and if you follow the preparation, salting, smoking and cooking and storage guidelines outlined here.