Smoked fish is a delicacy these days. However, smoking fish is not only a matter of pure stimulation of the taste: after smoking, the fish is much less perishable. Herring, eel and mackerel are the most well-known types of fish that are smoked. The fish are given a brief brine treatment in order to assign them the desired salty taste. Fish with large intestinal volumes have to be gutted and cleaned. This takes place in a so-called gromloods (gutting shed).