By Cathel Hutchison

Smoking fish is a delicious way to prepare fish, and also an excellent way to preserve fish over a period of time. Many types of fish taste delicious when smoked, with the most popular being smoked salmon, smoked trout, smoked mackerel and smoked haddock. Smoking fish is simple in theory, and requires the fish to be first cured, and then left to dry over a fire, with the wood smoke giving a unique flavor. There are two types of smoking techniques: hot-smoking, which requires a higher heat and a shorter smoking time, and cold-smoking, which requires a lower heat and a longer smoking time. In order to undertake the procedure satisfactorily, a semi-enclosed smoking hut should be constructed.

Salmon is one of the most popular fishes to smoke

Smoked Salmon


Smoked salmon is the most popular of all smoked fish. It is excellent for smoking, whether it be by cold or hot smoking. Cold smoked salmon is indisputably the more popular method, and is now widely available the world over. Being a large fish, salmon is best smoked in sizable slices, rather than whole. Ideally, only salmon with fat content less than 14 percent should be smoked, as in excess of this the texture can turn out slimy.

Smoked Trout


Just like salmon, trout is an excellent fish for smoking. Several varieties of trout can be smoked, from the small Greenback Cutthroat trout to the larger Snake River Cutthroat trout and Rainbow trout varieties. The smaller trout can be smoked whole, while Rainbow trout should be sliced up before smoking.

Smoked Mackerel


Smoked mackerel is a delicious and entirely sensible way of preserving the fish which can often be caught in large numbers. Mackerel is often hot-smoked or made into a tasty pate, and due to their relatively small size should normally be smoked whole.

Smoked Haddock

Haddock is another fish which simply delicious when smoked. When smoking haddock in a kiln following salting, a glossy sheen should form on their exterior, which is a sign of good quality amongst whitefish. Haddock are generally hot-smoked, and can be smoked whole or sliced, depending on the size of the catch. Recently spawned haddock does not smoke well.