Smoked fish is cured by smoking as a preservative.
Smoked fish is very tasty. The more fat a fish has the better it is to smoke. In smoking the fat of the fish turns to a jelly with the most delightful taste.
To smoke build a fire with wood which can impart a flavour such as oak or walnut or blue gum. The fish is then simply lightly salted and placed on the fire. Turning often to prevent it burning. Serve right away.
A far better method of smoking is to first soak the fish in a brine of flavoured vinegar, salt, pepper, cloves or other spices for a day. This will soften the meat and impart the flavours. Then smoke as above.
Good fish to smoke
·Eel – I am very partial to Eel as the flavour soaks in and produces a really tasty fish.