Cold smoked fish is basically cured fish with a smoke flavor. The process concentrates the natural fats and oils of the meat but maintains the texture of the raw fish. It is excellent alone or served as an aperitif.
After a 12-hour curing process, the meat becomes tough, and after a quick seasoning with orange zest, dill, and ground pepper, the fish is ready for the smoker. Keeping a container of ice under the fillets during the smoking process is helpful in maintaining a low smoking temperature.
This method worked great with these perch, but any skin-on fish fillet should work here.