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Hot-smoked salmon is cured and fully cooked to an internal temperature of at least 145 degrees F for at least 30 minutes. Cold-smoked salmon is not fully cooked. Instead, the fish is cured and ...
Fully cooked salmon reaches a minimum internal temperature of 145°F. Related: Should You Wash Chicken? Food Experts Settle the Age-Old Debate.
Consistently ending up with rubbery, overcooked fish? Read this.
The exception is if the meat has been prepared in a sous-vide process or some other low-temperature cooking technique, as it will already be at temperature equilibrium. The temperatures indicated above are the peak temperatures in the cooking process, so the meat should be removed from the heat source when it is a few degrees cooler.
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[7] 3 ounces (85 g) of smoked salmon contains approximately 660 mg of sodium, while an equivalent portion of fresh cooked salmon contains about 50 mg. [7] Although high salt content prevents the growth of microorganisms in smoked salmon by limiting water activity, [7] the American Heart Association recommends limiting sodium consumption. [8]
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Food should never stay between 41-135 degrees Fahrenheit for more than four hours. At that temperature range, bacteria begins to grow rapidly and will quickly take over your food. (Keep this in ...
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