Smoked fish is a method of preserving fish by exposing it to smoke from burning or smoldering materials, typically wood. This process not only enhances the flavor but also helps to extend the fish's shelf life by reducing moisture and inhibiting bacterial growth. Common types of fish used for smoking include salmon, mackerel, and herring. There are two main types of smoked fish: cold-smoked and hot-smoked. Cold smoking occurs at lower temperatures, resulting in a delicate texture and flavor, while hot smoking cooks the fish at higher temperatures, giving it a firmer texture. Smoked fish is often enjoyed on its own, in salads, or as a topping for various dishes.