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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 ...
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.
Smoked salmon: A preparation of salmon, typically a fillet that has been cured and then hot or cold smoked. Due to its moderately high price, smoked salmon is considered a delicacy. Although the term lox is sometimes applied to smoked salmon, they are different products. [18] Salmon sashimi: Japan Sliced raw salmon served with garnishes.
Cold-smoked: Smoked at room temperature, cold-smoked salmon is typically sliced paper-thin. Varieties abound, including Scottish-style smoked salmon, Norwegian smoked salmon, and Nova—Nova ...
Rollmops - Pickled herring fillets rolled around sliced onion and cucumber. Smoked salmon (Denmark, Iceland, Norway, Sweden, England, Ireland and Scotland) - A preparation of salmon, typically a fillet that has been cured and then hot or cold smoked. Spekesild - Atlantic herring soaked in brine.
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Canned salmon in the U.S. is usually wild Pacific catch, though some farmed salmon is available in canned form. Smoked salmon is another popular preparation method, and can either be hot or cold smoked. Lox can refer to either cold-smoked salmon or salmon cured in a brine solution (also called gravlax). Traditional canned salmon includes some ...
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