| fish is moist and flavorful, and can be used in many | | | | salmon is a flavorful cold smoked salmon product. |
| recipes as the main ingredient or as burst of | | | | Hot smoked salmon is fully cooked at 145 degrees for |
| unexpected flavor. Fish is usually smoked to | | | | 30 minutes (FDA guidelines for vacuum packed), but |
| accentuate the flavors of the meat, and because fish | | | | should still be kept refrigerated. Hot smoked salmon is |
| is high in fat and oil content, it is especially tasty. Lean | | | | best cut into chunks or flakes. It can then be used in |
| fish tends to turn dry and rough when smoked, which | | | | pasta, salads, eggs and pies. Click here to view some |
| is why salmon and trout, with their higher oil content, | | | | of our favorite smoked salmon recipes. |
| are such good candidates for smoking. | | | | Smoked trout is usually prepared using a hot smoking |
| Smoked salmon can be prepared in many different | | | | method (around 225ºF) for a firmer texture, but this |
| ways, including the main course for a meal, placed on | | | | produces a slightly less moist fish. In order to increase |
| a bagel, in eggs, in patès, in pasta dishes, and in | | | | the moisture of the finished product, the trout can be |
| quiches. Salmon can be smoked in two ways: hot | | | | cured or put into a brine of salt, sugar, water, and |
| smoked, or kippered, and cold smoked, or Nova style. | | | | spices. This also adds to the flavor of the smoked |
| Cold smoked salmon (under 90ºF) adds amazing | | | | trout. Oak and fruit woods give the best flavors for |
| flavor, but does not cook the fish, and so, should be | | | | hot smoking. One benefit of the hot smoking method is |
| refrigerated. In this method, the salmon absorbs the | | | | that the slow cooking helps to remove the fish meat |
| smoke given off by the wood chips, creating a delicate | | | | from the bone. Smoked trout are very tasty, and you |
| flavor and texture. It is a much longer process than hot | | | | can eat them just the way they are, or you can use it |
| smoking, and can take days. Cold smoking | | | | as an appetizer or an ingredient in other dishes. |
| doesn’t actually cook the meat, but the brine it is | | | | Smoked trout and cream cheese make great dips. |
| soaked in draws out moisture and adds the flavors of | | | | Click here to view some of our favorite smoked trout |
| the woods and herbs during the smoking. Cold smoked | | | | recipes. |
| salmon is best sliced as thinly as possible, and is a | | | | Smoked salmon or trout can be frozen for months. If |
| favorite with cream cheese and bagels, and on blinis | | | | you plan to freeze smoked fish, first remove the |
| with sour cream, capers or caviar. Nova style smoked | | | | bones and skin, freezing only the meat. |