Smoking (Fish)

Wood smoke contains hundreds of compounds including aldehydes, ketones, phenols, and organic acids that combine to create characteristic flavors and contribute antimicrobial activity. Phenols (particularly guaiacol and syringol) are the primary flavor compounds; their balance varies by wood species — alder produces mild, delicate smoke ideal for salmon; hickory produces robust, sweet smoke for mackerel and kippers; cherry wood adds fruity notes. Cold-smoked salmon (smoked at 18–25°C for 12–24 hours after brine-curing) remains raw — the heat never reaches levels required to denature collagen, maintaining a silky, translucent texture. Hot-smoked fish (60–80°C internal temperature) is fully cooked, opaque, and flakier in texture, with deeper smoke penetration throughout the flesh.