The National Research and Development Center for Riverine and Lake Fisheries (NRDCR&LF) under the Livestock Research and Extension Division, Department of Livestock has successfully completed the standardization of fish smoking technique. A manual on the technique of fish smoking will be made available soon.
Fish smoking is a very popular fish processing method and one of the oldest preservation methods. Smoked fish is fish that has been cured by smoking. Smoking combines the effects of salting, drying, heating and smoking.
Smoked fish, relished as a delicacy in many western countries, is considered a high value product. It can be promoted as a niche product.