Fish fillets that have been cured with smoldering, aromatic hardwood. Placed into a smoking chamber, the fish filets are exposed to smoke from the burning wood gives which provides a distinctive smoky flavor and aroma. Trout, salmon, herring, cod, and mackerel are some of the fish that are popular choices for either hot or cold smoking processes. Smoked Fish are sold in food stores, deli food departments, and fish markets.
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