Smoking is an ancient method of preserving food, improving taste and properties.
Meat and fish are most commonly smoked, but cheeses, vegetables, nuts and seeds are also smoked. Grains used in the production of beer and whiskey are sometimes smoked to achieve certain taste characteristics. It is impossible to say when the smoking of food began, but it can probably be traced to the time when people learned to use the fire.
Matís ohf. published the handbook on smoking seafood in 2014 and was edited by Óli Þór Hilmarsson. Drawings were made by Sólveig Eva Magnúsdóttir.
The book is available here: Smoking seafood