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Smoked salmon is a preparation of salmon, typically a fillet that has been cured and hot or cold smoked. Due to its moderately high price in some regions, smoked salmon is considered a delicacy . Although the term lox is sometimes applied to smoked salmon, they are different products.
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Smoking helps seal the outer layer of the food being cured, making it more difficult for bacteria to enter. It can be done in combination with other curing methods such as salting. Common smoking styles include hot smoking, smoke roasting and cold smoking. Smoke roasting and hot smoking cook the fish while cold smoking does not.
Curing can be traced back to antiquity, and was the primary method of preserving meat and fish until the late 19th century. Dehydration was the earliest form of food curing. [1] Many curing processes also involve smoking, spicing, cooking, or the addition of combinations of sugar, nitrate, and nitrite. [1] Slices of beef in a can
Thinner salmon filets from the tail portion must be cooked very quickly at a high heat to avoid overcooking. Then pop the fish in a low oven to finish cooking very gently while you make the sauce.
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. A common name for cold-smoked salmon is lox, of which many different types are available, usually identified by point of origin (e.g., from Scotland, Norway, Holland, the ...
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The book covers the various methods of charcuterie, including the "brining, dry-curing, pickling, hot- and cold-smoking, sausage-making, confit, and the construction of pâtés" that also involves more than 140 recipes for various dishes that have been made with the described methods. [2]