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Smoking is a popular technique used to cure all sorts of foods. You can smoke meats, eggs, shellfish or fish. Smoking uses a combination of smoke and salt to help cure these foods. The smoke can come from wood, tea or any other variety of sources. Each item carries its own unique flavour. Smoking fish is typically done in two different ways: hot smoking or cold smoking.
Fish are well known for being rich in healthy fats, like omega-3 fatty acids. Fatty and oily fish have nutritional benefits that are greater than those of other fish because of their fat content. This means that the nutritional benefits of smoked sardines, smoked salmon, smoked herring and smoked mackerel surpass those of other less fatty fish.
The omega-3 fatty acids in these fish are good for your brain, heart and immune system. These healthy fats have the added benefit of absorbing the flavour of smoke very well, resulting in a tastier food compared to leaner fish.
