Wednesday, October 10, 2007

What is Hot-Smoked Salmon?

Hot-smoking salmon produces a thoroughly-cooked fish, by smoking it from 6 to 12 hours at temperatures ranging from 120° to 180°F. The result is firm, rich, and flakier than cold-smoked salmon. It is eaten just like cooked salmon, but can be used in most of the same preparations as cold-smoked. To the untrained eye, some hot-smoked preparations can look the same in the package. In our Bay of Fundy grocery stores, we see hot-smoked salmon sold packaged and in loose (in the fish dept) in strips, sometimes flavoured with maple, peppercorns or Cajun spices. Yum!

1 comment:

Klent said...

Sounds delicious!!