Three common factors in all hot fish-smoking recipes are salt, smoke, and heat. This guide explains the basic techniques for preparing delicious hot-smoked fish safely. It also recommends refrigerated storage for all smoked fish.

Note that the process described here applies to fish smoked using heat and is distinct from cold-smoked fish. (Cold-smoked fish is cured and smoked at temperatures below a range of 80–90°F during the smoking process, which means it is unpasteurized and therefore must be handled carefully to avoid illness from harmful bacteria.)

Authors: 
K. S. Hilderbrand, Jr. Revisions by B. Rasco.
Short Description: 
Preparing, salting, smoking, cooking, and storing smoked fish.
Product Number: 
PNW 238
Entry Date: 
Tuesday, January 1, 1991
Price: 
$1
Shipping & Handling: 
$3
Length: 
4 pp.
Size and Format: 
8 1/2 x 11, paper.
Year of Publication: 
1991
How to Order: 

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