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鲜鱼的保存已经成为一种航海文化的一部分. 在过去千百年的航行岁月里, 干制, 腌制和烘制鲜鱼的技术已经发展成为一种普遍的食物保鲜手段. 本文介绍的就是烘制鲜鱼. Cold smoking requires temperatures around 80o for several days. Hot smoking however can be done at temperatures up to 200o and only a few hours. It is best to start with a saltwater brine. The brining process is quick so don't worry about having to start out the day before. Plan on the fish being in the brine for about 15 minutes per 1/2 inch of thickness. Also plan on 1 quart of brine per pound of fish. 冷烘制需要周围环境温度在华氏80o并外加几天时间. 热烘制法需要近华氏200o和几个小时. 最好用卤液浸泡. 卤液可以快速烘制而不必费为上几天的时间担心. 每0.5英寸厚度的鱼肉需要浸泡15分钟. 同时需要为每磅鲜鱼准备0.25磅的卤水. The brine can be simply salt and water. 2 1/2 tablespoons of plain salt, meaning salt without iodine, per cup of water. If you want to use tap water, let it sit in a large container without a lid to let the chlorine dissipate. The brine can also contain whatever seasonings you choose to add. You can replace some of the water with white wine, or you can add peppercorns, brown sugar, or any seasoning that you like with fish. 卤水可以简单的有盐和水制作. 每杯水配上2.5大汤勺的盐. 如果你需要使用自来水, 之前需要使用广口容器至于露天进行氯气的消除. 卤水也可以添加任何时令添加物. 你可以用白葡萄酒替代水, 或者加入胡椒,红糖或者任何时鲜. But what kind of fish to use? Any fish will work. However fattier fish will absorb more smoke flavor, so fish like salmon and trout are perfect for smoking. You can use whole fish or parts, but fillets with the skin still on are better than other cuts. 但是使用哪种鱼呢? 任何种类都行. 鉴于肥鱼更易吸收香味, 类似鲑鱼和大马哈鱼是上选. 你可以利用整条鱼或是部分, 只是保持鱼皮相比较其他切割方法要好些. Most any kind of wood will work, but you might wish to use woods like alder or fruit woods. Salmon is usually smoked with alder, this is a tradition that dates back to the indigenous peoples of the northwestern United States. Of course you can use mesquite, oak or whatever your favorite smoke maker is. Because of the short smoke times, mesquite will not have a chance to impart too bitter of a taste, but I recommend using it sparingly. 大多数木头容器都可以, 但是你也许希望利用类似的恺木或者花木. 鲑鱼通常利用恺木, 这是一种西北美地带的传统方法. 当然你可以用豆科灌木, 橡木或者任何你喜欢的. 因为短期烘制造成橡木无法将香味渗入, 我保守起见还是推荐用它. 
如果你可以保持一个低温, 在头一两个小时低于华氏150o, 鲜鱼就可以更多的吸收香味. 此后提高温度到华氏200o收尾. 确保鲜鱼经过华氏165o的加温过程. 记住低温保鲜总是最好的.
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