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UI Extension Publications and Multimedia

Smoking Fish at Home-Safely

Product Details
Order #: 791
Pub. Date: 2009
PNW 238

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Price: $1.00

This guide explains the basic techniques for preparing delicious, hot-smoked fish safely, including the crucial roles of salt, smoke, and heat. It also recommends refrigerated storage for all smoked fish. 4 pp. Author: Barbara Rasco

University of Idaho Extension


Physical Address:
E. J. Iddings Agricultural Science Laboratory, Room 10
606 S Rayburn St

Mailing Address:
875 Perimeter Drive MS 2332
Moscow, ID 83844-2332

Phone: 208-885-7982

Fax: 208-885-9046



Barbara Petty