cold-smoking References cold-smoking Ask Anything Homework Help Written by The Information Architects of Encyclopaedia Britannica The Information Architects maintain a master list of the topics included in the corpus of Encyclopædia Britannica, and create and manage the relationships between them. The Information Architects of Encyclopaedia Britannica Britannica AI Ask Anything Learn about this topic in these articles: fish processing/ SmokingIn cold-smoking the temperature does not exceed 29 °C (85 °F), and the fish is not cooked during the process. Hot-smoking is more common and is designed to cook the fish as well as to smoke it. Read MoreIn cold-smoking the temperature does not exceed 29 °C (85 °F), and the fish is not cooked during the process. Hot-smoking is more common and is designed to cook the fish as well as to smoke it. Read More
