Smoked dried fish is a preserved food made by smoking and drying fresh fish.

It has a firm, leathery texture and a rich, dark color. The aroma is intensely smoky with savory, umami undertones. The flavor is concentrated, with smoky, salty, and slightly sweet notes. The preparation involves cleaning, salting, drying, and smoking the fish over wood fires, which imparts unique flavors depending on the wood used. Smoked dried fish is used in various culinary applications, from snacks to enhancing soups and sauces. It can be stored for several months in a cool, dry place, needing no refrigeration.