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Since aquatic products are highly perishable due to their biological structure, various methods are applied for the conservation and extending shelf life of aquatic products. One of these methods is smoking. Smoking of process foods are three methods: the traditional smoking application, electrostatic smoking and liquid smoking. Liquid smoke methods have some advantages such as easy application, low price, and compatibility with the environment rather than traditional smoke technique. Therefore, liquid smoke technique took the place of traditional smoke technique in recent years. Liquid smoking is a smoking method applied with the distillation of wood by using smoke fluid and containing the chemical compounds in the smoke. The purpose of this method is to give smoke aroma on the dried or canned products. In this review, liquid smoking method and the related studies have been mentioned. [ABSTRACT FROM AUTHOR]