This study was conducted with the objective to enhance product quality as well as diversify smoking products. The smoked spiced process had the following steps: the frozen capelin (Mallotus villosus) were thawed, rinsed, and dried; then soaked in spices composition. Hot smoking was carried out, with smoke producing from jack. Smoking capelin process were divided into three stages: (i) a preliminary drying period at 80^oC for 30 minutes, (ii) a smoking period at 85^oC, (iii) a final cooking period at 80^oC for 60 minutes. After smoking, hot smoked capelin were allowed to cool and put into vacuum packs at room temperature.

Based on the above process, the study assessed the optimal ratio of salt (4%, 6%, 8%) and sugar (6%, 8%, 10%), the soaking time in spices (30, 45, 60 minutes), the smoking time (60, 75, 90 minutes) and the storage time (0, 7, 14 days). Results showed that the best performance of spiced capelin was found under spices composition of 6% salt, 10% sugar in combination with 60 minutes soaking and ratio of capelin to spices solution was 1:1 (w:v). Moreover, smoking spiced capelin at 85^oC for 75 minutes improved sensory quality, with 53.29% of water content. Smoked spiced Capelin could be stored for 14 days under cooling condition (5^oC) and total bacteria count (15.1*10² cfu/g).