Berlin-smoked fish

There is a huge varieties of hot and cold smoked fish, with sea fish like mackerel, herring, sardine, salmon; and fresh water fish like trout, carp, catfish, pike, eel, just to name a few.
Cold smoking is done in winter, resulting in salty, hard, but half raw translucent flesh. On the other hand, hot smoked fish are cooked fresh in hot smoke. The fish stays oily, moist and tender, a mild taste and a hint of smokiness.
Served with a big dollop of pretty hot shredded horseradish cream.