I don’t tend to eat much fish, but in the supermarket earlier I saw some smoked salmon which didn’t need cooking, and some salmon fillets which did. They looked the same really - both ‘raw’. I decided to buy some of the fillet. It was nice, but a very different flavour from when I’ve tried smoked salmon in the past. The cooked fillet was quite chicken-y with a slight earthy/fishy taste, whereas smoked salmon has a very strong fish flavour.
Why do they taste so different? And why is smoked salmon safe to eat without cooking when other smoked fish do need cooking?
Well, smoking is a wide variety of processes and very food dependent, but hot smoked food is usually cooked. For example, if you buy Alaskan smoked salmon, they look cooked and a bit jerky like; similarly, for Texas style smoked briskets, the meat is cooked slowly over a couple of hours inside a smoker.
Maybe it would be easier to watch a video on cold smoked salmon to see how the process works.