The process in question involves preserving and flavoring salmon through exposure to smoke at temperatures typically below 80F (27C). This method distinguishes itself from hot smoking, which cooks the fish. The objective is not to cook, but rather to impart a smoky flavor and extend the shelf life of the salmon through dehydration and the antibacterial properties of smoke.
This technique offers a unique textural quality, resulting in a silky, almost buttery feel. The low temperatures ensure the delicate proteins in the fish are not denatured, maintaining a soft consistency. Furthermore, the practice has roots in traditional food preservation methods, predating modern refrigeration. It allows for the enjoyment of salmon with an enhanced flavor profile and extended usability.