Smoking (cooking)
exposing food to the smoke to flavour or preserve it
Smoking is a treatment for food, to make it last longer. It is mainly used for meat and fish. The food which is either cured or salted is exposed to the smoke of a fire. This will reduce the amount of water by between ten and forty percent. It also changes the texture and adds flavour. It is not one of the most effective ways of adding any preservation
