Cooking fish with wood chips is an age-old tradition. Once used to preserve the fish for future use in Europe and Scandinavia, dry smoking and wet smoking are now the two main methods for cooking fish with wood chips, according to the Food Reference website. Traditionally, brining, or soaking fish in water combined with salt, sugar and selected spices, precedes cooking. At home, when you cook your fish with wood chips in a smoker or covered grill, omitting this step reduces the sodium and sugar content of the fish. Either smoking method enhances the natural flavors of your choice of fish without affecting the minerals and essential fatty acids that contribute to your health.
