Smoked Salmon
A Tasty Way to Enjoy Salmon

DelightfulDeliveries.com Smoked Salmon: 1 Lb.
Delightful Deliveries - Smoked Salmon: 1 Lb.


Smoked salmon is simply fresh salmon that has been through one of two methods of smoking, either hot smoked or cold smoked. The main difference between these methods is the brining process and the temperature during the smoking process. During the hot smoking process the fish is smoked at temperatures ranging from 120 degrees to 180 degrees F for 6 to 12 hours. The time and temperature will vary depending on the size of the fish, how close it is place to the source of the smoke and the amount flavor desired. In the cold smoking process the fish is smoked at temperatures ranging between 70 degrees to 90 degrees F and can take from 1 day to 3 weeks.

There are many types of smoked salmon. The term Nova or Nova Scotia salmon is broadly used in the eastern United States to describe cold smoked salmon. Lox is a brine cured cold smoked salmon, which is usually saltier than other smoked salmon. U.S. style kippered salmon is usually a steak or fillet that has been cured in a mild brine and hot smoked. The European kippered salmon is a whole fish that has been brine cured and cold smoked. Indian cured salmon is cold smoked for up to 2 weeks resulting in a form of salmon jerky. Squaw candy is thin strips of salmon that is cured in a salt and sugar brine before being hot smoked. Scotch, Danish and Irish smoked salmon are geographical references to cold smoked Atlantic salmon.



Smoking your own salmon is very simple if you follow these four basic steps: salting, curing, drying, and smoking. After you have fillet the fresh salmon cover it in a layer of salt for up to six hours. This is the curing process, the salt will draw the moisture out of the fish and prevent the growth of bacteria. Next place the fillets in a kiln to dry for several hours, then they are ready for either hot or cold smoking. The traditional wood for smoking salmon is alder, which is what the Native Americans used for years, but other woods such as oak, beechwood, apple, and hickory can also be used. The smoking process is where the smoke moves over the surface of the fish and should take about two hours per pound, until it reaches an internal temperature of at least 165 degrees F. Smoking is a great way to make salmon tastier than it already is, and smoked salmon will keep for several weeks in the refrigerator.




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