Cold-smoked fish is cured in salt to draw out the moisture for several days, this is called dry-cure.  It remains "raw" as it is cold smoked in temperatures below 4.5°C/80°F. It has more of a fresh subtle smoky flavour than hot smoked fish and a silky texture. You will find this style of fish in flat vacuum-sealed packs, sliced and lying on a tray.  Hot smoked fish, on the other hand, is cured in a saltwater brine and then smoked at higher temperatures 50°C/120°F.  It has more of a cooked and a much more intense smoky flavour and a texture that you can flake. You will find it whole in vacuum-sealed packs.