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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 ...
Most smoked salmon is cold smoked, typically at 37 °C (99 °F). Cold smoking does not cook the fish, resulting in a delicate texture. Although some smoke houses go for a deliberately 'oaky' style with prolonged exposure to smoke from oak chips, industrial production favours less exposure to smoke and a blander style, using cheaper woods.
Traditionally, in the US, cold-smoked fish, other than salmon, is considered "raw" and thus unsafe to consume without cooking. For this reason, in the US, cold-smoked fish is largely confined to specialty and ethnic shops. In the Netherlands, commonly available varieties include both hot- and cold-smoked mackerel, herring and Baltic sprats.
An electric smoker with a slab of hot-smoked salmon inside The most convenient of the various types of smokers are the insulated electric smokers. These devices house a heating element that can maintain temperatures ranging from that required for a cold smoke all the way up to 135 °C (275 °F) with little to no intervention from the user.
How To Make My 3-Ingredient Smoked Salmon Dip. For 2 1/2 cups, or 6 to 8 servings, you’ll need: 8 ounces cream cheese, room temperature 4 to 6 ounces hot smoked salmon, flaked
Delicate and rich in flavor, smoked salmon is a popular breakfast item in America. Our writer tried multiple varieties to find the very best. 10 Popular Smoked Salmon Brands, Tasted & Ranked
(A little smoke may escape, but don’t worry.) Cook for 3 minutes (small fillets), then remove the tin from the heat (watch out--it will be very hot), and check that it’s cooked. Cook for a few minutes more, if necessary, adding more wood chips as needed; don’t overcook, however, since the whole beauty of the dish is its moist delicacy ...
Common smoking styles include hot smoking, smoke roasting and cold smoking. Smoke roasting and hot smoking cook the fish while cold smoking does not. If the fish is cold smoked, it should be dried quickly to limit bacterial growth during the critical period where the fish is not yet dry. This can be achieved by drying thin slices of fish.
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