Smoking and curing are two of the oldest and most popular methods of preserving and flavoring seafood. By using smoke and salt, fishermen and coastal communities have been able to extend the shelf life of their catch and create unique and delicious flavor profiles that have stood the test of time. In this blog, we'll explore the art of smoking and curing seafood, and how it affects the flavor and texture of some of our favorite seafood varieties.


Smoking Seafood


Smoking is a process in which fish or other seafood is exposed to smoke from burning wood or other materials. The smoke not only adds flavor to the seafood but also helps to preserve it by inhibiting the growth of bacteria. The type of wood used for smoking can greatly affect the flavor of the seafood, with different woods producing different flavor profiles.


Smoking seafood


The most commonly used woods for smoking seafood include hickory, mesquite, and applewood. Hickory is known for its strong, smoky flavor, while mesquite is more delicate, with a slightly sweet and nutty taste. Applewood is a favorite among seafood enthusiasts, as it imparts a slightly sweet and fruity flavor that pairs well with many types of fish and shellfish.


Curing Seafood


Curing is a process in which seafood is treated with salt to remove moisture and preserve the fish. The curing process not only helps to extend the shelf life of the seafood but also gives it a unique and distinctive flavor. The most common type of cured seafood is smoked salmon, which is typically cured with a mixture of salt, sugar, and sometimes herbs or spices.

curing seafood

Curing can also be done with other seafood varieties like herring, mackerel, and even squid. One of the most popular types of cured seafood in Europe is anchovies, which are typically salt-cured and then packed in oil or vinegar. Cured seafood can be eaten on its own or used as an ingredient in other dishes, adding a savory and salty flavor that is hard to resist.


Effects on Flavor and Texture


The smoking and curing processes can greatly affect the flavor and texture of seafood. When seafood is smoked, the smoke penetrates the flesh, infusing it with a distinctive smoky flavor. The fish or shellfish also become more firm and dense in texture, as the heat from the smoking process cooks the seafood slightly.

Curing, on the other hand, can produce a more tender and delicate texture, as the salt removes some of the moisture from the seafood, making it more tender. The curing process can also impart a strong, salty flavor that pairs well with many other ingredients.

One of the most popular smoked seafood dishes is smoked salmon. The process of smoking salmon is a delicate one, and it is important to start with high-quality salmon that is fresh and free from any blemishes. The salmon is first brined in a mixture of salt, sugar, and spices, which helps to add flavor and preserve the fish. Once the brining process is complete, the salmon is then smoked over wood chips, which adds a rich and smoky flavor.

Another popular smoked seafood dish is smoked trout. Like smoked salmon, the trout is first brined in a mixture of salt, sugar, and spices, and then smoked over wood chips. However, smoked trout has a slightly milder and sweeter flavor than smoked salmon, and it is often used as an ingredient in salads and appetizers.

Curing seafood involves preserving it with a mixture of salt and sugar, which draws out the moisture and adds flavor. One of the most popular cured seafood dishes is gravlax, which is a Nordic dish made from cured salmon. The salmon is first coated with a mixture of salt, sugar, and dill, and then left to cure for several days in the refrigerator. The result is a tender and flavorful salmon that can be served as an appetizer or used as an ingredient in other dishes.

In addition to salmon and trout, other types of seafood can be smoked or cured, including mackerel, haddock, and even oysters. These dishes are often served as appetizers or used as ingredients in more complex dishes.

So why not try out a smoked seafood dish at home today?


Smoked Salmon with Cream Cheese and Capers Recipe


Smoked Salmon with Cream Cheese and Capers Recipe



-1 pound smoked salmon

-8 ounces cream cheese

-1/4 cup capers

-2 tablespoons chopped fresh dill

-Salt and black pepper to taste



-In a small bowl, mix together the cream cheese, capers, dill, salt, and black pepper.

-Spread the cream cheese mixture onto the smoked salmon.

-Roll the salmon into a tight roll and slice into 1/2 inch rounds.

-Serve on a platter with additional capers and dill for garnish.


The art of smoking and curing seafood has a long and storied history, and it continues to be an important part of many coastal cultures. Whether you are enjoying a simple smoked salmon sandwich or a complex seafood chowder, the flavors and textures of smoked and cured seafood are sure to delight your taste buds. So the next time you have a chance to try some smoked or cured seafood, be sure to savor every bite and appreciate the centuries of tradition that have gone into creating these delicious dishes.