Many people are interested in the actual smoking process.
The raw fish are laid on racks
Over a smoldering fire of red oak.
Red oak, a native of Florida,
Is very similar to the northern hickory.
The fish cook and smoke from 4 to 6 hours,
Depending on size and thickness of the fish.
A few years ago, only smoked mullet
and Spanish mackerel was known.
Now many other kinds of fish are smoked and enjoyed,
As well as the mullet and the mackerel.