Info: Smoked fish

There are two ways of smoking fish - in cold or hot smoke. THe hot smoke makes
the fish cooked as well as smoked, and the fish get a cooked feeling - it is
flaking and coagulated.
Usuallly smoked salmon is just salted and smoked over a cold heat, which gives
it a smoky flavor, but the consistency of raw fish. Or almost. The salting
prosess has taken some of the water out of the fish, and made the "fish-flesh"
somewhat firmer. This enables it to be cut in thin slices.
It is prefectly ok to eat - particularely if it has been frozen.
Very many people eat raw fish, or fish that has been prosessed and matured
through salting, smoking, drying, fermenting or marinading. There are lots of
ways to prosess fish that does not involve heat.
The japanese sushi, the Scandinavian Gravlax, the russian salted and marinated
herrings, etc.etc.
Enjoy your smoked salmon. How do you plan to serve it. Want some ideas?