The process of applying wood smoke to impart a smoky or smoke flavour to, and to partially dry a fish, or part of a fish such as a fillet, or shellfish meat, to produce a smoked fish product, and also to extend the shelf life of the product under some conditions. In many parts of the world, preservation is still the main purpose of smoking. Any preservative effect of the smoke itself is probably largely due to the presence of a range of phenolic compounds, nitrites and formaldehyde. The principal preservative effect is due to the lowering of the water activity as a consequence of the presence of salt and the degree of drying. There are three principal parts to the whole process, salting or brining, deposition of smoke (the term smoking is often simply used in this context, as well as for the entire process), and drying.