What Are Some Different Methods Used for Smoking Fish?

What Are Some Different Methods Used for Smoking Fish?

Two different methods to smoke fish are hot smoking, also called kippering or barbecuing, and cold smoking. Hot smoking takes a short amount of brining time and smoking temperatures of from 90 to 150 F. Cold smoking requires a longer brining time but a lower temperature of only 90 F.

To hot smoke a fish, brine the fish and then hold the fish in 90 F smoke for 2 hours, followed by 150 F for 4 to 8 hours. This fish keeps in the refrigerator for a few days.

To cold smoke a fish, brine the fish for a longer amount of time and then smoke the fish at 90 F for 1 to 5 days. This fish keeps in the refrigerator for several months.