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Smoking techniques have been used for centuries as a method for fish and meat preservation (Hattula et al., 2001). The advantages of exposing food to smoke are enhanced flavor, more preserved food and prevention of infestation of insects. Wood smoke consists of highly complex compound as organic acids, alcohols, ammonia, carbon dioxide, phenols, esters, furans, hydrocarbon, benzene, toluene, thymol (Martin, 1994). Salting, drying and heating process also take place in smoking technology. Finally, vacuum packaging can prolong shelf life of smoked seafood. The production and consumption of smoked fish is high in Northern European Countries.

Quality changes in reared, hot-smoked meagre (Argyrosomus regius Asso, 1801) during chill storage at 4 ± 1 °C