Cookbook:Smoked Salmon

Smoked Salmon
Category	Seafood

Cookbook | Recipes | Ingredients

Smoked salmon consists of salt-cured salmon flavored, and sometimes cooked, with wood smoke.

Types

Cold-smoked

After curing, the salmon is placed in a chamber into which wood smoke is allowed to build up away from the fire. The temperature of the chamber ranges from 60°F to 90°F (15°C to 32°C), which is not hot enough to cook the fish. As a result, cold-smoked salmon retains the delicate, moist texture of raw fish.

Hot-smoked

Like cold-smoked salmon, the hot-smoked variety starts with salt curing, although typically to a lesser extent. The salmon is then placed in a smoking chamber closer to the fire, and the heat and smoke both accumulate in the chamber. The temperature can range from 100°F to 175°F(38°C to 93°C), which is enough to cook the fish. Hot-smoked salmon therefore has the firm, flaky texture of cooked fish.

External links

• https://www.thekitchn.com/whats-the-difference-between-smoked-salmon-and-lox-word-of-mouth-2-141139
• https://www.recipetips.com/glossary-term/t--34447/smoked-salmon.asp
• https://www.epicurious.com/ingredients/difference-between-lox-and-smoked-salmon-gravlax-kippered-salmon-recipes-article