Smoked fish is fish that has been preserved and flavored by the process of smoking. This method involves exposing the fish to smoke produced from burning wood or other sources, which imparts a distinctive smoky flavor to the fish while also helping to preserve it.
The smoking process typically involves curing the fish by either dry-salting or brining it to draw out moisture and preserve it before the smoking begins. The fish is then placed in a smokehouse or smoker where it's exposed to low heat and smoke, allowing the smoke to penetrate the fish and infuse it with a rich, smoky taste. The type of wood used for smoking can affect the flavor profile; commonly used woods include oak, hickory, cherry, and alder.
