Can I cold-smoke other types of fish?Yes, trout, mackerel, and halibut can also be cold-smoked using a similar method — just adjust curing times based on thickness and fat content.

Cold smoking does not actually cook the ingredients, but instead acts more as a smoky seasoning. Because the temperatures stay low — less than 86 degrees Fahrenheit — there is no change to ...

Cold-smoked refers to salmon that's smoked at a temperature below 86 degrees Fahrenheit, while hot-smoked salmon is cooked through at a temperature above 145 degrees Fahrenheit.