Cold smoked fish is basically cured fish with a smoky flavor. The process concentrates the natural fats and oils in the meat but maintains the texture of raw fish. It's excellent on its own or served as an appetizer.
After a 12-hour curing process, the flesh firms up, and after a quick seasoning of orange zest, dill, and cracked pepper, the fish is ready for the smoker. Keeping a bowl of ice under the fillets during the smoking process is helpful in maintaining a low smoke temperature.
This method worked great with these calico bass, but any skin-on fish fillet should work here.