Why do recipes for smoked fish and other marinades call for NON-iodized salt?

What would happen if regular iodized table salt were used?Why do recipes for smoked fish and other marinades call for NON-iodized salt?
Iodized salt can add unwanted iodine flavor to certain foods especially when added to marinades since the acids can cause the iodine flavor to stand out. Smoke also has acids that enhance the iodine flavors.Why do recipes for smoked fish and other marinades call for NON-iodized salt?
Bobby got it spot on. There is a definite metallic taste that iodine can give to foods. Acids and contact with some metals can make it worse. Contact with aluminum can cause discoloration. I've been making pickles, smoked meats, sausage and salami since I was a boy and have always used non-iodized. I've had stuff made by others using the iodized and you can taste the difference.