A flavor of smoke generated by combustion, incomplete combustion, or thermal decomposition of a plant material is improved by heating the smoke with a secondary heater. In particular, when a dried smoked fish is produced as a smoked food, boiled fish is dried by hot blast for a predetermined time so as to reduce a water content thereof to 30% or less by mass, and smoke of the improved flavor is stuck by keeping the dried fish under an atmosphere of the smoke. The temperature of hot blast is preferably decreased from 120°C or higher at the initial drying step, to lower than 120°C at the final drying step. According to the method of the present invention, a favorable flavor is imparted to the food, and toxic ingredients such as benzopyrene are reduced. The present invention provides a method for producing the dried and smoked fish wherein a fish can be dried without generating a fishy smell and further a favorable smoke flavor can be imparted in a short time.
