Cold-smoked fish is first cured or preserved either in dry salt or brine, then smoked at a much lower temperature for between one day and three weeks (although usually for only 24 to 48 hours).

Smoked fish has a slightly longer shelf-life than fresh fish and doesn’t need to be kept on ice. Keep it refrigerated and use within the use-by date. If smoked fish does require further cooking ...

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For both processes, the fish is first cured in either a brine preparation ... The fish – most commonly salmon or trout – is then smoked at below 30°C for cold smoking, which produces classic ...