Originally Posted By: Kyle_A
So what's in the smoked fish that they sell at the airport, kitchen stores etc, which stays at room temperature for months? Is it full of preservatives? How did the natives keep it for months?


That fish is in a retort pack. Sealed and pressure cooked like canned salmon. The natives smoked and dryed the fish to the point of being similar to a shingle but is was preserved. I know people that still do that.

bobr....great post on cold smoked, I'm liking the honey instead of sugar idea. Thanks