Fresh SALMON that has undergone a smoking process, usually by one of two methods: hot-smoking or cold-smoking. Hot-smoking is a process by which the fish is smoked from 6 to 12 hours at temperatures ranging from 120° to 180°F. The time and temperature depend on the size of the fish, how close it is to the source of smoke and the degree of flavor desired. In cold-smoking, a temperature of 70° to 90°F is maintained and the fish might remain in the smokehouse for anywhere from 1 day to 3 weeks. There are many types of smoked SALMON. Indian-cure SALMON is brined fish that has been cold-smoked for up to 2 weeks, which results in a form of SALMONJERKY. Kippered SALMON-U.S. style-is a chunk, steak or fillet that has been soaked in a mild brine and hot-smoked. It's usually made from chinook SALMON that has been dyed red. European kippered SALMON differs in that it's a whole SALMON that has been split before being brined and cold-smoked. Lox is brine-cured cold-smoked SALMON, much of which is slightly saltier than other smoked SALMON. Some lox, however, has had sugar added to the brine, which produces a less salty product. Lox is a favorite in American-Jewish cuisine, particularly when served with BAGELS and cream cheese. Nova or Nova Scotia SALMON is an idiom used in the eastern United States that broadly describes cold-smoked SALMON. Scotch-smoked, Danish-smoked and Irish-smoked SALMON are all geographical references to cold-smoked Atlantic SALMON (whereas the Pacific species-usually coho or chinook-treated in this manner is generally simply labeled smoked SALMON). Squaw candy consists of thin strips of SALMON that has been cured in a salt-sugar brine before being hot-smoked. Other fish such as trout and haddock can also be smoked. See also SALMON.