Fish smoking is a method of preserving fish by exposing it to smoke from burning or smoldering materials, usually wood. This process not only enhances the flavor but also helps to inhibit the growth of bacteria, extending the fish's shelf life. Common types of fish used for smoking include salmon, mackerel, and herring. There are two primary techniques for smoking fish: cold smoking and hot smoking. Cold smoking occurs at lower temperatures, allowing the fish to absorb smoke flavor without cooking it, while hot smoking cooks the fish at higher temperatures, resulting in a firmer texture. Both methods are popular in various culinary traditions worldwide.