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Originally Posted by stphen

Cold smoking is a lengthy process of curing salmon also known as dry or wet curing. It typically takes about two to five days to cure, then 12 hours to smoke. Most salmon that people recognize in stores is cold smoked, sold as Nova Salmon. The process starts by placing the fish in a brine (salty solution) preparation which includes sugar (typically brown), salt & pepper, as well as a variety of spices (chosen by the particular tastes of the smokehouse). It is then drained, rinsed carefully, and refrigerated for about half a day.