Curing and Smoking Fish provides all the information needed to understand the entire process of preparing and smoking fish. The subject of making brine zones is discussed in detail and simplified by advocating the use of brine tables and testers. We do not want the reader to follow blind recipes, we want him to make them - this is the approach followed by the authors. Fish can be dry salted or submerged in brine; salt can be used alone or with sugar and herbs; brine can be weak or strong; fish can be smoked cold or hot; wood chips can be dry or wet.

There are many parameters to consider. This can be confusing for a newcomer; however, all these details are stated and explained in such a way that the reader is sure that he is in charge of the process. Get to know the basics, but do not be afraid to apply this knowledge in real applications. In addition, the smoking methods are described thoroughly, as well as the correct design of basic smokers.

The discussion is not only limited to fish, but also includes shellfish such as mussels, mussels, oysters and shrimps. For the reader to start, there is a collection of recipes for smoking fish, making fish fillings and preparing sauces for serving fish.