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Cold smoking differs from hot smoking in that it does not cook anything; when cold smoking is finished, the food is still raw. [10] Smokehouse temperatures for cold smoking are typically between 20 and 30 °C (68 and 86 °F). [11] In this temperature range, foods take on a smoked flavor, but remain relatively moist.
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* And when keeping food warm or letting it sit out at room temperature, always keep in mind the cooking "danger zone," of which few home cooks are aware. Food should never stay between 41-135 ...
Smoked meats Fish being smoked in Tanji, Gambia. This is a list of smoked foods.Smoking is the process of flavoring, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood.
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The fish is first cooked over a high fire and then smoke-dried in one to five days (and nights) over a low fire. The smoking time depends on fish size and market demand, sometimes the market wants "fresh-dried" fish, while "hard-dried" fish with a longer storage life is produced for the off season and for distant markets.
The most common types of smoked fish in the US are salmon, mackerel, whitefish and trout, although other smoked fish is also available regionally or from many ethnic stores. Salmon, mackerel and herring are universally available both hot-smoked and cold-smoked, while most other fish is traditionally preserved by only one of the smoking methods.