A process of making smoked dolphinfish Coryphaena hippurus comprising the following steps: cleaning a plurality of fresh dolphinfish by dressing, skinning and washing with tap water filleting the cleaned dolphinfish into 2.5 cm thickness and 10 cm length soaking the filleted dolphinfish in 40 pcnt brine solution for 15 minutes at room temperature precooking said dolphinfish for 30 minutes at 80oC in Torry Kiln smoke machine hot smoking said dolphinfish for 80 minutes at 80oC in drumtype smoke machine air drying the smoked dolphinfish for 30 minutes prior to packing vacuum-packaging said smoked dolphinfish using Nylon PE pouch chilling said smoked dolphinfish eat 0oC+3oC for storage.
