Cold Smoked Seafood
Temperature: Smoked at low temperatures, typically below 30°C (86°F), and often even lower. The temperature is kept intentionally low to prevent the fish from cooking.
Purpose: Primarily for imparting a delicate smoky flavour and for partial preservation.
Curing: Almost always cured first with salt, and often sugar, for an extended period. This draws out moisture, firms the texture and helps inhibit bacterial growth.
Pellicle Formation: After curing and rinsing, the fish is air-dried to form a sticky surface called a pellicle, helping smoke adhere to the fish.
Smoking: Cold smoke is generated separately and passed into the smoking chamber. Smoking time can range from several hours to a couple of days depending on the desired intensity.
Texture: Soft, silky and translucent. Most smoked salmon sold in thin slices is cold-smoked.
Hot Smoked Seafood
Temperature: Smoked at higher temperatures, typically above 60°C (140°F), high enough to fully cook the fish.
Purpose: To cook the fish, impart smoke flavour and preserve it.
Brining/Curing: Fish is usually brined or dry cured for a shorter period than cold-smoked fish, mainly for flavour and moisture retention.
Smoking & Cooking: The fish is exposed directly to heat and smoke, cooking while taking on its smoky flavour.
Texture: Flaky, moist and firm, much like oven-baked or grilled fish. Hot-smoked fish can be eaten hot or cold and flakes easily into salads, pasta, omelettes and other dishes.