Smoked fish, as the name suggests, is a way to cure seafood utilizing either cold smoke or hot smoke from a fire. Traditionally, smoking fish was a way to preserve the fish, but more recently, smoked fish is enjoyed for its unique taste due to the smoking process.
Cold-smoked fish is smoked at a temperature below 90°F. The smoking process takes place over the course of three to five days.
This method is common with salmon, mackerel, whitefish, trout, and more. After this curing process, cold-smoked fish can last for weeks or months at a time if kept properly chilled.
Hot-smoked fish is fish that has been cooked quickly at a temperature above 120℉. The smoking process usually takes less than a day, so hot-smoked fish has a stronger flavor and firmer texture than cold-smoked fish.