When smoking by a hot method, the temperature of smoke which processes fish reaches 120 degrees. It becomes ready to the use in several hours. Smoke-cured products have delicious aroma and fine gentle taste. Smoking allows to keep all vitamins and amino acids containing in fish. Such vital minerals as iodine, calcium and magnesium remain for 75-80%. This type of processing does not require additional fats. As a result fat content of smoked fish remains within acceptable standards.