Smoked fish is a type of seafood that has been preserved and flavored through the process of smoking. This method involves exposing the fish to smoke from burning wood or other materials, which not only enhances its taste but also helps to extend its shelf life. Common types of fish used for smoking include salmon, mackerel, and herring. There are two main methods of smoking fish: cold smoking and hot smoking. Cold smoking occurs at lower temperatures, allowing the fish to absorb the smoke flavor without cooking it, while hot smoking cooks the fish at higher temperatures. Both methods result in a delicious and versatile product that can be enjoyed in various dishes.