Cold smoked salmon (also called Nova lox) is made by curing raw fish with salt (and often sugar) and partially dehydrating/smoking it using low, indirect heat (below 85 degrees Fahrenheit).

What’s more, smoked salmon is a rich source of omega-3 fatty acids, supplying a combined 0.5 grams of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) per 3.5-ounce (100-gram) serving (1).

Cold-smoked refers to salmon that's smoked at a temperature below 86 degrees Fahrenheit, while hot-smoked salmon is cooked through at a temperature above 145 degrees Fahrenheit.

Unlike cold-smoked salmon, which is smoked at 50 F to 90 F (10 C to 32 C) for about a day, hot-smoked salmon is processed at at least 145 F (63 C) for more than 30 minutes.