I'm in the process of looking into starting a local fish smoking business. Cap'n Mikes Holy Smoke in California is widely regarding as some of the best out there. However he uses the cold smoking process which from brine to cure to smoke takes up to 3 days. I want to keep the business simple and costs down but also want to turn out a superior product. It seems the hot smoking process typically takes less than a 1/3 that time from brine to smoke. I've tasted "the best" of both types at some point put haven't done a direct head to head comparison. I'm also going to be shipping the stuff to friends and family around the U.S. as gifts. So I think my primary concern then is not having significant risks of parasites, etc. I've done some reading and hot smoke you just need the salmon to at some point reach 165F. Cold smoke you need to freeze it to at least -4F for 7 days, or -31F for 15 hours (according to the FDA). You can also freeze it to -4F for 7 days after smoking. I suppose I may just need to experiment but wondering if anyone here has experience / expert knowledge on hot and cold smoking salmon. It seems if I need to store the stuff, maybe cold smoking then freezin and -4 is the way to go. If I need to ship, then I don't need ice (if using 1 or 2-day shipping) as then it should be still cold on arrival? But if I can get close to the quality taste of a good cold smoke using hot method, seems like cold smoke is just making thing harder than they need to be. I've read it is pretty tricky to get consistent results, even if you have a set recipe.