What type of fish is commonly smoked and is a delicacy in many cuisines?

Salmon is highly prized for smoking due to its rich flavor and firm texture, which make it ideal for this preservation method. The natural oils in salmon contribute to a moist and flavorful end product after smoking, enhancing its taste further. This process not only preserves the fish but also infuses it with the unique flavors from the smoking wood, making it a sought-after delicacy in various culinary traditions around the world.

In many cultural cuisines, smoked salmon is enjoyed on its own, used in salads, or incorporated into dishes like bagels and cream cheese. Its popularity has also led to various artisanal smoking methods, adding to its allure as a gourmet item.

Other fish mentioned, such as tuna and cod, can also be smoked but are not as widely recognized as delicacies in their smoked forms as salmon is. Mahi-mahi, while delicious, is less commonly smoked and doesn't have the same rich culinary traditions associated with smoking as salmon does. Thus, salmon stands out as the definitive choice for this question based on its flavor profile and cultural significance.