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Home Smoking of Fish



Updated by Suzanne Driessen, Food Safety Educator, University of Minnesota Extension
Edited by Elizabeth White, University of Wisconsin Sea Grant Institute

Fact Sheet, 5 pages

Any fish can be smoked and stored in a refrigerator up to a month or in a freezer up to four months. This fact sheet gives instructions and a diagram on how to build a home smoker, a brining solution, suitable types of wood and the importance of temperature control.

Originally authored by David A. Stuiber, Mary E. Mennes and C.E. Johnson, Dept. of Food Science, University of Wisconsin-Madison.