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UI Extension Publications and Multimedia

Smoking Fish at Home-Safely

Product Details
Product Code: 791
PNW 238
Pub. Date: 2009

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Price: $1.00

Smoked fish is a healthy, protein-rich food, but it usually contains a lot of sodium. Although salting is a vital technique that wards off foodborne illness, meat treats like these should be enjoyed in moderation. This 2009 guide explains how to prepare delicious and store, hot-smoked fish safely, including the crucial roles of salt, smoke, and heat.

Author: Barbara Rasco

4 pages

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