enow.com Web Search

  1. Ads

    related to: how long to brine salmon for smoking

Search results

  1. Results from the WOW.Com Content Network
  2. Smoked salmon - Wikipedia

    en.wikipedia.org/wiki/Smoked_salmon

    Smoked salmon has featured in many Native American cultures for a long time. [citation needed] Smoked salmon was also a common dish in Greek and Roman culture throughout history, often being eaten at large gatherings and celebrations. [3] During the Middle Ages, smoked salmon became part of people's diet and was consumed in soups and salads. [3]

  3. Toss Your Salmon Immediately If You Notice These Signs - AOL

    www.aol.com/toss-salmon-immediately-notice-signs...

    Generally, there are two types of smoked salmon: cold- and hot-smoked. Hot-smoked salmon is cured and fully cooked to an internal temperature of at least 145 degrees F for at least 30 minutes ...

  4. Cured fish - Wikipedia

    en.wikipedia.org/wiki/Cured_fish

    As a preservative and color fixative, with or without sodium nitrate, in smoked, cured sablefish, smoked, cured salmon, and smoked, cured shad so that the level of sodium nitrite does not exceed 200 parts per million and the level of sodium nitrate does not exceed 500 parts per million in the finished product." [13]

  5. Brining - Wikipedia

    en.wikipedia.org/wiki/Brining

    As opposed to dry salting, fish brining or wet-salting is performed by immersion of fish into brine, or just sprinkling it with salt without draining the moisture. To ensure long-term preservation, the solution has to contain at least 20% of salt, a process called "heavy salting" in fisheries; heavy-salted fish must be desalted in cold water or ...

  6. Gravlax - Wikipedia

    en.wikipedia.org/wiki/Gravlax

    Instead the salmon is "buried" in a dry marinade of salt, sugar, and dill, and cured for between twelve hours and a few days. As the salmon cures, osmosis moves moisture out of the fish and into the salt and sugar, turning the dry mixture into a highly concentrated brine , which can be used in Scandinavian cooking as part of a sauce . [ 6 ]

  7. Cookie-Tin Smoked Salmon Recipe - AOL

    www.aol.com/food/recipes/cookie-tin-smoked-salmon

    1 length of unpainted chicken wire, an old grill rack, or a piece of metal mesh (mine is cut from an old disposable barbecue) 1 large cookie tin; few large handfuls of hardwood or fruitwood chips ...

  8. Pellicle (cooking) - Wikipedia

    en.wikipedia.org/wiki/Pellicle_(cooking)

    A pellicle is a skin or coating of proteins or cellulose on the surface of meat (e.g. smoked salmon) or fermented beverages (e.g. Kombucha).. Pellicles of protein that form prior to smoking meat (including fish and poultry) allow smoke to better adhere to the surface of the meat during the smoking process.

  9. Smoked fish - Wikipedia

    en.wikipedia.org/wiki/Smoked_fish

    The most common types of smoked fish in the US are salmon, mackerel, whitefish and trout, although other smoked fish is also available regionally or from many ethnic stores. Salmon, mackerel and herring are universally available both hot-smoked and cold-smoked , while most other fish is traditionally preserved by only one of the smoking methods.

  1. Ads

    related to: how long to brine salmon for smoking