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.)

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
Shipping & Handling: 
4 pp.
Size and Format: 
8 1/2 x 11, paper.
Year of Publication: 
How to Order: 

Purchase online; Free download: