Curing and smoking of pieces of cleaned herbivorous fresh-water fish improves taste and shelf life. A curing liq. in which the fish is completely immersed, contains a curing salt mixt., sugar and a vegetable spice extract. Curing under 8 deg.C is continued until the salt level in the fish reaches 3.5-4.2%. The cured fish is smoked following dessication, by a hot process using smoke from deciduous wood, until a core temp. of 82 deg.C is reached. Cooling follows. The shelf life of treated fish is twelve days at 6 deg.C.
