enow.com Web Search

Search results

1. Results from the WOW.Com Content Network

2. Cured fish - Wikipedia

   en.wikipedia.org/wiki/Cured_fish

   Cured fish is fish which has been cured by subjecting it to fermentation, pickling, smoking, or some combination of these before it is eaten. These food preservation processes can include adding salt , nitrates , nitrite [ 1 ] or sugar , can involve smoking and flavoring the fish, and may include cooking it.

3. Smoked salmon - Wikipedia

   en.wikipedia.org/wiki/Smoked_salmon

   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.

4. Gravlax - Wikipedia

   en.wikipedia.org/wiki/Gravlax

   Gravlax (Swedish: [ˈgrɑ̂ːvlakːs]), gravlaks or graved salmon is a Nordic dish consisting of salmon that is cured using a mix of salt, sugar and dill. It is garnished with fresh dill or sprucetwigs [ 1 ] [ 2 ] and may occasionally be cold- smoked afterwards.

5. 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.

6. Curing (food preservation) - Wikipedia

   en.wikipedia.org/wiki/Curing_(food_preservation)

   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

7. Smoked fish - Wikipedia

   en.wikipedia.org/wiki/Smoked_fish

   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. Hot ...