Smoked salmon is a preparation of salmon, typically a fillet that has been cured and then hot or cold smoked. Due to its moderately high price, smoked salmon is considered a delicacy.
Most smoked salmon is cold smoked, typically at 37°C. The cold smoking does not cook the fish, resulting in a delicate texture. Commonly used for both trout and salmon, hot smoking 'cooks' the salmon making it less moist, and firmer, with a less delicate taste. It may be eaten like cold smoked salmon, or mixed with salads or pasta.
Before smoking, salmon is often cured in a brining solution which contains salt, sugar or another type of sweetener, and optionally seasoning to add flavor. The proteins in the fish are modified by the salt, which enables the flesh of the salmon to hold moisture better than it would if not brined. The sugar is hydrophilic, and also adds to the moistness of the smoked salmon. Salt and sugar are also preservatives, extending the storage life and freshness of the salmon.
The smoked salmon is a very popular ingredient in canapes, salads and other delicacies.
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Smoked salmon, en.wikipedia.org
Smoked Salmon, www.foodnetwork.com
How to Smoke Salmon, www.kasilofseafoods.com