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Q: What’s the difference between hot and cold smoked salmon?

A: During the process of cold-smoking salmon, the salmon is first cured with a salt brine to reduce moisture and eliminate bacteria.  The salmon is then smoked in a cabinet after the heat source has been removed.

Hot-smoked salmon involves smoking the fish in a cabinet with the heat source present, resulting in a fully cooked product, similar to baking.

Read about Smoked Salmon at McCaffrey's at Seafood 101.

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Tim Rura

Seafood Expert