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Problems encountered in traditional fish smoking was the inconsistency in the quality of the smoked fish produced, and so making the product provided less quality assurance to consumers. The type of fire-wood used as smoke fuel was also uncertain because it depended on the availability of the wood surrounding the smoking activity area. The aim of the research was to describe the method of traditional fish smoking and to determine the best typical wood used to produce smoked fish in the Province of Riau, Indonesia. The experimental method was used to examine the use of different kinds of fire-wood as the smoke source for  selais  catfish ( Cryptopterus bicirchis ) smoking. Several fire-woods used were  kandis (Garcinia xanthochymus), laban (Vitex pinnata ), ubar ( Eugenia  sp.) and  timah-timah (Elaeocarpaecae  sp.). The result showed that the catfish smoking in the province was applying direct hot smoking method. Smoked catfish produced was showing somewhat blackish brown, shiny, dry and clay textured, and weight reduction up to 25% from initial weight. The best wood used as smoke source was  ubar  wood, but not significantly different to  laban  wood. The best smoked fish produced was containing moisture, total phenolic and acid compound at 11.26%, 0.745%, and 0.92%, respectively.

The effect of different variety of fire-woods on smoking of selais catfish (Cryptopterus bicirchis)