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  • The Australian Women’s Weekly Food

    Cooking class Beginner’s guide to smoking fish

    Aug 30, 2021 2 minutes

    Cold smoking

    Cold smoking is what most people associate with packaged smoked salmon. It’s done at temperatures no higher than 29°C, which doesn’t cook the fish; however, the fish is usually salted/cured before the smoking process begins.

    Hot smoking

    What we’re doing here is actually cooking the fish. You can use a smoker box to hold the wood chips and follow your barbecue instructions.

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