Smoking is a preservation method that improves flavor and appearance through a process that uses salt and fire. It involves cutting and cleaning the fish, soaking it in brine, arranging it on smoking trays, drying it for 3 hours, and then smoking it. Smoking gives food a long shelf life, passes cultural skills between generations, and adds flavor while changing color and making the food appealing. However, it can also cause health issues like hypertension, cancer, and respiratory problems. Various woods like coconut, mango, and corn can be used for smoking.