Smoked dried fish is the first thing to deal with the fish, clean up the fish viscera, and then will be dealt with to dry the fish for a while, filter the water, then you can use the fire to smoke the fish, but can not use the open fire, the open fire temperature is very easy to smoked scorched, smoked until one side of the smoked dry, the fish skin wrinkled and then the reverse side, or easy to fall off the skin.