Cold Smoked Salmon VS Heat

[flyfishjeep]

What are the differences in the end when you do the two different methods? I see some people say that the heat smoked fish turns out rubbery, but then when a Qview is posted it makes want to lick the computer...
Just a noob question, so if anyone cares to share their thoughts and experience betweent the two I would greatly appreciate it.

 

[bbally]

Smoked salmon comes out rubbery if you screw it up.

Cold smoking is used to create traditional lox style smoked salmon. It has more of a sushi mouth feel.

Hot smoking creates a more poached fish or canned white tuna mouth feel.

Rubbery cured salmon comes from handling the fish incorrectly. Many things can make it happen, but it all involves screw up the method.

I have posted two pictorials that where lost in the crash, they are back now.