Hot smoking fish is a simple process that uses the combination of salt, sugar, smoke and heat. Brines can be wet or dry, fish can be smoked before or after freezing. Endless flavor and texture combinations offer a wide variety recipes that can be created to suit any liking. We’ll discuss a few of my favorite brines, step-by-step methods, pellicle formation, wood flavors, smoke time, smoker types, and how to best preserve your smoked fish (vacuum sealing, canning or freezing) in this episode of the podcast. More information can be found in the book Smoking Salmon & Steelhead, by Scott & Tiffany Haugen available atwww.tiffanyhaugen.com.