It all depends on the treatment. Hot smoked fish and seafood such as eel, kippers, mackerel, mussels, oysters, trout and tuna has dry, firm flesh and looks as though it has been cooked. It does not need further cooking. Cold-smoked fish, for example cod and haddock, has the translucence of fresh seafood and almost always needs to be heated.But delicate cold-smoked salmon is eaten uncooked.
** Asian Recipes