Step by step explain the process of smoking fish from harvesting to market​

For many fishermen and fish farmers, especially in Africa, smoking fish is one of the most important and efficient ways of preserving fish when refrigeration is not available, writes Lucy Towers, TheFishSite Editor.

The process of smoking allows fish to be edible for longer, easier to store and enhances flavour.

Over the years, various smoking techniques and styles have been used including traditional ovens or drums, altona smokers, banda smokers and the chorkor smoking kiln.

Many of the traditional oven designs proved unsuitable for smoking large volumes of fish and used unsustainable amounts of fuel - which in many areas has led to deforestation. There have also been documented health problems with smoke inhalation and burns with the use of these ovens.

This guide will therefore focus on the chorkor kiln as it is considered by many to be the most cost-efficient and effective method to smoke fish.

The European colonization of the Americas encountered diverse physical and human geography, which influenced the methods and results. Spanish Conquistadors found large native empires in Mexico and Peru and quickly conquered them to build feudal systems similar to those at home. Where valuable mineral deposits were found, colonies were built on that basis. Places suitable to sugar developed a plantation economy. North America, where such resources were not found, was colonized later, mainly by France, England, and the Netherlands. Their colonies were initially based on trade with the natives rather than conquest, and later on lumber rather than minerals. Where farmland was good, an export trade in its products developed.

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