In nearly every locality there are fishes of good food quality that seem to find no place in the ordinary domestic economy merely be¬ cause they have not the most approved flavor or texture when prepared in the usual manner or because the bones are found troublesome. Among these are the bowfins, mooneyes, buffalofishes, carps, and sturgeons. Yet these fishes, when cured by the simple process of smoking, are of excellent flavor and may be kept several weeks if pro¬ tected from mold. As a result of smoking, the flesh acquires a firm texture that makes the removal of bones much easier than in the case of fried, baked, or boiled fish.