Smoked fish
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Smoked fish is fish that has been cured by smoking. 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.
Racks of haddock in a homemade smoker. Smouldering at the bottom are hardwood wood chips. The sacking at the back is used to cover the racks while they are smoked.
Medieval smokehouse, ca. 1465, at the archaeological site of Walraversijde, a fishing village on the coast of Belgium
A smoked Atlantic mackerel
Smoked fish in smoker
Smoking (cooking)
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Smoking is the process of flavoring, browning, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood. Meat, fish, and lapsang souchong tea are often smoked.
Meat hanging inside a smokehouse in Switzerland
A Montreal smoked meat sandwich
Hot-smoked chum salmon
Hickory-smoked country-style ribs