Smoking Spice Salt - Smoking the Easy Way! Herewith you become the winning chef and cook smoked delicious delicacy itself. Smoking: simple and delicious! Easy smoking! Smoking is an old method to keep the fish fresh and to make a fine delicacy. A must for every professional angler who fishes at home and does not want to have fried fish on the menu. Mainly fat fish like eel, trout, mackerel and herring are smoked. Other fish like perches and codfish can also be smoked. These fish should be eaten freshly, because they do not have a high amount of fat and dry out easily. Smoking Spice Salt - For dry spicing fish, meat, chicken etc. Consists of salt, pepper, meal of mustard, paprika, savory, dill etc. Rub the fish in with the salt directly 30min before smoking and place it instantly into the smoke. This way you safe time and the smoking time is reduced. Use about 50g salt for 1kg fish. In addition we offer 4 different combinations on smoking meal you will find also here in our shop: -the popular house blend •pure beech meal •pure oak meal •pure alder meal - All are packed in 500g.