Smoked salmon

Smoked salmon is salmon preserved by one of two smoking methods. Hot smoking runs at 50 to 80 °C for 6 to 12 hours — the duration depends chiefly on fish size and the flavour strength wanted — and leaves the fish fully cooked. Cold smoking uses far lower heat, no more than 30 °C, and can take several weeks, producing fish that is cured but still raw. Smoked salmon is typically served thinly sliced and chilled, in salads and sandwiches, though it also works as an ingredient across hot and cold dishes. Because cold smoking involves no kill step, safety depends on the salt cure, hygienic slicing, and strict control of Listeria monocytogenes through the cold chain.