fish n chips, I found this site, pertaining to smoking meats. Seems informative. Here's an excerpt.
Correctly prepared cold smoked salmon never reaches a temperature above eighty degrees Fahrenheit. Technically, the fish is raw, but cured. A long bath in a highly saturated brine causes the proteins to denature…it modifies the structure of the salmon flesh. And in a sense, that's "cooking it" by way of a chemical process
Home Made Cold Smoked Salmon Is Worth The Wait
