Steven Raichlen's Project Smoke (2015)

S2E5 Seafood Gets Smoked

Smoking seafood transforms simple ingredients into bold, unforgettable dishes. This guide breaks down the essential techniques—brining, curing, cold-smoking, and hot-smoking—so you can build deep, layered flavor with confidence. From the classic pairing of salt and smoke to the subtleties of temperature control, you’ll learn the fundamentals step by step. Then put your skills to work with a lineup of standout recipes: Smoked Shrimp & Corn Chowder, Whiskey-Cured Salmon, NOLA Smoked Shrimp, and Salmon Candy—each one a delicious payoff for your newfound expertise.