Smoking fish is as old as fishing itself. Some techniques, and of course equipment, have evolved since our ancestors first tied a line to a stick, but some universal truths remain as relevant as ever.

This article was originally featured on Field & Stream. Smoking fish is as old as fishing itself. Some techniques, and of course equipment, have evolved since our ancestors first tied a line to a ...

My first experience with smoked fish was kippers. Those are fillets of cured, smoked herring packed in flat tins similar to, but slightly larger than, sardines. It’s an English thing. When I was a wee ...

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I dragged the Big Chief smoker out of the shop the other day and fired it up, much to the delight of my family and friends. With Christmas and New Year’s celebrations fast approaching, this is the ...

Millions of workers in coastal Africa—most of them women—spend their days preserving fish by smoking them in rudimentary, wood-fired mud ovens. University of Michigan researchers and their colleagues ...

Millions of workers in coastal Africa—most of them women—spend their days preserving fish by smoking them in rudimentary, wood-fired mud ovens. University of Michigan researchers and their colleagues ...