What is smoked fish?

Smoking method

• Cold smoking: The temperature is typically between 20-30°C. The process takes a long time (several hours to several days), and the fish remains raw, but the smoky flavor is very intense. Smoked salmon is a common cold-smoked product. Note: Cold smoking requires extremely high hygiene and technical skills.
• Hot smoking: The temperature is typically between 70-85°C, or even higher. The process is shorter (a few hours), and the fish is fully cooked during the smoking process, resulting in a firm, grilled texture and a smoky flavor. Hot-smoked fish can be eaten immediately and is safer.
   

The wood used also affects the flavor. Commonly used woods include:

• Fruitwoods, with a sweet and refreshing flavor;
• Nutwoods, with a rich flavor;
• Hardwoods,with a strong flavor.

How to eat Smoked fish:

   Often served as an appetizer, starter, or breakfast dish, smoked fish can be enjoyed in a variety of ways:

1. Sandwich: Spread butter or cheese on whole-wheat bread and top with smoked fish, egg slices, cucumber, or other ingredients.

2. Salad: Tear smoked fish into small pieces and toss into leafy greens, potato salad, or pasta salad without adding salt, allowing the fish's savory flavor to enhance the overall flavor.

3. Egg Dishes: Chopped smoked fish can be mixed into scrambled eggs or omelets for a savory and savory flavor.

4. Pasta and Fried Rice: Diced smoked fish is an excellent topping for pasta (especially creamy white sauce pasta) or fried rice.

5. Eaten Plain: High-quality, plain smoked fish can be enjoyed as a cold dish to savor its delicate texture and complex flavor.