Cured fish refers to fish which has been cured by subjecting it to fermentation, pickling, smoking, or some combination of these before it is eaten.
These food preservation processes can include adding salt, nitrates, nitrite or sugar, can involve smoking and flavoring the fish, and may include cooking it.
Smoking temperature! In fact, in terms of process, the temperature used during smoking is the only difference.
Cold-smoked salmon is smoked below roughly 90 degrees fahrenheit, while hot-smoked salmon is smoked above approximately 120 degrees.
The temperature difference results in cold-smoked salmon and a fresher and less smoky flavor, while the hot-smoked version is much smokier. In terms of texture, cold-smoked is more smooth and silky, while hot-smoked salmon is flaky, as if it had been baked.
