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Hot smoked salmon Add some warmth with black pepper. Hot smoked salmon A hot smoke with zest or pepper. For centuries, smoking fish and meats has been a process of preserving meat. It is said that people from ancient times discovered the benefits of smoking many different types of foods. Smoking foods helped preserve the meats for long winters, thus ancient people began to smoke their salmon in order to preserve the fish.
With modern refrigeration, there is no longer a need to smoke simply for preservation, however the unique flavor and texture of smoked salmon makes it a popular choice for people all over the world. Numerous cultures and people from different time periods have been smoking salmon for thousands of years. It also gives the finished product an attractive glean and helps the smoke adhere to the meat as it cooks, making your smoked salmon that much more flavorful.
After it's properly dried, we're finally ready to smoke the salmon. Alder a popular wood for smoking salmon, but you can use any type of hardwood you like. Some companies prefer maple or apple wood because it gives the fish a sweet characteristic. Using fir, pine, spruce, or cedar is not recommended, as these woods can impart bad flavors and give the fish an unpalatable finish. At this point, it's time to decide if you're using hot or cold smoke.
The two types of smoking produce a fish with different tastes and textures. Keep in mind that the cold-smoking process doesn't actually cook the fish, so it comes with some risks associated with bacteria and food-borne illness. We'll dive into cold smoking in a minute, but first, let's walk through how to hot smoke salmon. The Kitchn recommends setting your smoker to degrees Fahrenheit and smoking the fish until it reaches an internal temperature of degrees at its thickest point. Depending on the thickness of the fillet, this should take about one to three hours.
If you want to infuse more smoky flavor into your fish, you can lower the temperature to 90 degrees for the first two hours. With either method, you'll have to then cook the fish in your oven until the salmon reaches degrees at it's thickest point. This makes is safe for eating, but it can also dry out the fish. Stay near by and attentive during this part of the process.
Cold-smoked salmon is tasty, but it's riskier than its hot-smoked cousin. That's because with cold smoking, the smoker never reaches temperatures above 80 degrees Fahnerheit. You see, food needs to be above degrees Fahrenheit or below 40 degrees to stay out of the so-called "danger zone. Not only that, but the USDA's minimum internal cooking temperature for fish is degrees, which means cold-smoked salmon is technically raw.
It's not all bad, though. The lack of heat gives the salmon a vibrant color. It also retains more moisture , giving it a textural leg-up on flaky hot-smoked salmon, and it kind of melts in your mouth as you eat it. Because you took the time to cure the fish, it is usually safe to eat, although extreme care should be taken when handling this unpasteurized fish. So long as you've practiced good sanitation, bought it from a source that you trust, and don't have a compromised immune system , eating it shouldn't be a problem.
The hard part is done: Now that the fish is smoked, you can eat both cold- and hot-smoked salmon right away, if you prefer. Slice it thinly for the traditional bagel with cream cheese and capers, add it to your favorite pasta for dinner, or pulse it in a food processor and serve the dip as an appetizer. Any fish you're not planning to eat straight away should be cooled and stored.
The difference in temperature between the refrigerator and the fish can cause condensation in the packaging, so Food Safety News recommends cooling hot-smoked salmon to at least degrees Fahrenheit or colder before placing it in plastic bags, air-tight containers, or vacuum-sealed packages.
This isn't a problem for cold-smoked salmon. Since it was only cooked to 80 degrees, you should be able to package it straight away. Although it's fully preserved, home-smoked salmon it won't last too much longer than raw salmon. Store it in the refrigerator for up to two weeks. If you want to hold onto it longer than that, wrap it tightly in plastic wrap or place it in a freezer bag.
It will keep frozen for about a year. Salmon prices vary widely depending on quality and availability. You might expect the smoked varieties to be a little more pricey consider how much work it took to salt, dry, and smoke the fish. But is it reasonable to charge that much more? It is when you consider how much less the fish weighs after all this. There's a lot of waste involved in processing fish.
The European non-profit media agency, Youris. Not only that, but fish lose additional weight as they're salted and smoked, about 16 to 18 percent. That means an average, pound salmon will yield as little as 12 pounds of edible smoked salmon. To put it in more relatable terms, each one-pound salmon fillet from the store turns into 13 ounces of smoked salmon, effectively losing a portion size. No wonder the prices are significantly higher per pound for smoked salmon.
If you're hoping to increase your consumption of omega-3 fatty acids, salmon is a great way to go.
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