Some of our most prized smoked foods come from the sea. This show explores iconic smoked seafood dishes from around Planet Barbecue. We start with salt-cured, cold-smoked salmon in the style of Bornholm, Denmark. Next, hot smoked black cod cured with a fennel-coriander rub and smoked in a ceramic cooker. Our third fish, wahoo from the Florida Keys, uses an unusual double marinating technique prior to being smoked in an electric smoker.