The Harris family in South Australia has been perfecting hot smoking fish for 55 years. Preparation starts with the fish being brined to add moisture, then cold smoked over oak for 24 hours to give the fish an overall delicate aroma of smoke. The fish is then hot smoked at a temperature that cooks the meat. Salmon has a marine tang but still delicate and not robust fishy flavor. Perfectly smoked so you can still taste the fish itself.