Best Smoked Salmon Recipes:
Smoking Salmon with Sea Salt:
How to Make Your Own Salty Marinade:
Salmon with Lemon Butter:
How to Smoke Salmon with Sea Salt:
1. What is the difference between smoked salmon and salted fish?
The main difference between smoked salmon and salted fish is that smoking takes place after cooking, while salting only occurs during cooking. Smoking is done at high temperatures (around 400°F) over wood or charcoal until the meat turns dark brown. Salting is done at low temperatures (under 200°F) over salt water.
2. How do
I smoke salmon?
There are two ways to smoke salmon: direct or indirect. Direct smoking involves placing the fish in a smoker set up with a chimney, which heats it up slowly and evenly, allowing the moisture to evaporate from the flesh of the fish and making it juicy and tender. Indirect smoking involves placing the fish above a pan filled with salt-water, which creates moisture and steam in the smoker, and prevents the flesh of the fish from drying out.
3. What is cold-smoked salmon?
Cold-smoked salmon is not cooked during the smoking process, so its raw and pink flesh is not cooked by heat, but rather by the process of smoking alone. During smoking, a very small amount of heat cooks the fish. According to the regulations for the production of cold-smoked salmon in the United States, the fish can only be kept at a temperature of above 40°F and below 73°F.
4. What is hot-smoked salmon?
Hot-smoked fish is smoked over fire or using a heat-generating process, which cooks the flesh all the way through, making it ready to eat.
5. What is
BBQ smoked salmon?
Salmon that has been BBQed is a type of hot-smoked fish. It is placed over an open fire and smoked until it turns brown. It can then be eaten as is, with lemon juice, or with any other sauce.
6. Why is wild-caught salmon better than farmed salmon?
Wild-caught salmon is caught in the wild using fishing nets, while farmed salmon lives its entire life in tanks. Farmed or aquacultured salmon are fed a mixture of grains and fish oil. The feed used to fatten the fish is not natural, so it is not as nutritious as wild-caught or even organic farmed fish, which are fed a more varied diet. Farmed salmon has less fat than wild-caught, but it is mostly harmful Omega-6 fat.
Farmed salmon also has more calories than wild-caught, due to its fattier flesh. The feed used to fatten farmed salmon also contains pesticides and other toxins that the fish absorb into their flesh.
7. Can you eat the skin of smoked salmon?
Yes, you can eat the skin of smoked salmon. The skin is high in nutrient-rich fats and a good source of protein, vitamins, and minerals.
8. What is the difference between brining and marinating?
Both brining and marinating involves soaking the fish in a seasoned solution. However, brining is soaking fish in a salt-water solution, while marinating involves soaking the fish in a plain water solution with additional herbs and spices.
9. What should you look for when buying smoked salmon?
When buying smoked salmon, look for a vibrant color and a glossy shine. The flesh should be firm to the touch, and the skin should be smooth. Smoked salmon should smell like smoke, but no more so than that. If it smells too strongly of smoke, it has been excessively smoked and the flavor will be overpowering.
10. What do
I do if my smoked salmon has gone bad?
Smoked salmon that has gone bad will have an overly strong smell. If this is the case, discard it.
11. How long can smoked salmon be stored for?
Smoked salmon should be eaten as soon as possible, or within a few days of purchase. The smoked flavor is partly due to the high levels of salt in the flesh, and this starts to break down the flesh and cause it to decay after time.
12. How can you dress up smoked salmon?
One way to dress up smoked salmon is to cut the slices into cubes and put them onto a bed of lettuce. Add toppings such as sliced tomatoes, cucumber, and boiled eggs. For a spicier version, add sliced red onions, sliced bell peppers, and grated carrots.
Another way is to mix the smoked salmon with plain yogurt and chopped chives or dill.
Also, smoked salmon goes great with bagels or toast.
Sources & references used in this article:
Effects of salt and storage temperature on chemical, microbiological and sensory changes in cold-smoked salmon by LT Hansen, T Gill, HH Hussa – Food Research International, 1995 – Elsevier
Rapid control of smoked Atlantic salmon (Salmo salar) quality by electronic nose: Correlation with classical evaluation methods by JE Haugen, E Chanie, F Westad, R Jonsdottir… – Sensors and Actuators B …, 2006 – Elsevier
Smoked salmon industry practices and their association with Listeria monocytogenes by O Rotariu, DJI Thomas, KE Goodburn, ML Hutchison… – Food Control, 2014 – Elsevier
Noncontact salt and fat distributional analysis in salted and smoked salmon fillets using X-ray computed tomography and NIR interactance imaging by VH Segtnan, M Høy, O Sørheim, A Kohler… – Journal of Agricultural …, 2009 – ACS Publications
Changes in quality of vacuum-packed cold-smoked salmon (Salmo salar) as a function of storage temperature by M Dondero, F Cisternas, L Carvajal, R Simpson – Food chemistry, 2004 – Elsevier
Microbiological quality and shelf life of cold-smoked salmon from three different processing plants by LT Hansen, SD Røntved, HH Huss – Food Microbiology, 1998 – Elsevier
INHIBITION OF LISTERIA INNOCUA AND L. MONOCYTOGENES IN A LABORATORY MEDIUM AND COLD‐SMOKED SALMON CONTAINING LIQUID SMOKE by SM VITT, BH HIMELBLOOM… – Journal of Food …, 2001 – Wiley Online Library
Growth control of Listeria innocua 2030c on vacuum-packaged cold-smoked salmon by lactic acid bacteria by E Tomé, PA Gibbs, PC Teixeira – International Journal of Food Microbiology, 2008 – Elsevier
Critical evaluation of the EU-technical guidance on shelf-life studies for L. monocytogenes on RTE-foods: A case study for smoked salmon by A Vermeulen, F Devlieghere… – International Journal of …, 2011 – Elsevier