Authorial intrusion.

Oh sweet summer child.

Alcohol absolutely increases the risk of cancer. But yeah, 3-4 drinks a year is nothing.

https://www.cdc.gov/cancer/alcohol/index.htm

Yes, @[email protected] is correct (sorry, I haven’t figured out yet how to link usernames). Hot smoked food usually doesn’t keep for more than a few days, if that, because it is cooked. AFAIK, in cold smoking, the smoke itself even has a preserving effect because it kills surface bacteria and dehydrates the outer crust, but the fish is also salted or brined. As noted in other comments, there are a wide variety of different techniques. Note: I’m not an expert, so I may be off on the details. I just used to work next door to a smokery and chatted with the owners sometimes.

This really shouldn’t be the top rated comment. Cold smoked salmon is smoked at 15-25°C for about half a day. If temperature were the key, you would achieve the same effect by just placing it on the countertop overnight.