As any fish smoker knows, there are two main methods of smoking fish: cold smoking and hot smoking. Each method has its own advantages and disadvantages. Cold smoking is typically used for fish with a high-fat content, such as salmon and trout. The low temperature preserves the fish oils, which results in a richer flavour. However, it also takes longer to smoke fish using this method. Hot smoking, on the other hand, is ideal for leaner fish such as cod and bass. The high temperature cooks the fish more quickly, but it can also make the flesh tougher. Ultimately, the best method for smoking fish depends on the type of fish being used. For fatty fish like salmon, cold smoking is the best option. For leaner fish like bass, hot smoking is preferable.