What is hot-smoked salmon?
Hot Smoked Salmon refers to a cooking process whereby salmon is cooked and smoked to reach an internal temperature of 145 degrees. This results in salmon that is moist, flaky, firm and robust in smoke flavor. Salmon prepared in this fashion is very succulent and best described as just off the barbeque. All Silver Lining Hot Smoked Salmon products require refrigeration.
Hot-smoked salmon is the variety most Americans know and love. Smoke chambers actually cook the salmon by gradually reaching temperatures of between 150 – 180 F. The resulting salmon is firm, flaky, and flavorful. Hot-smoked salmon is most often cut into cubes or flaked along natural contours. Moist, mouthwatering, and ready-to-eat, our hot-smoked salmon is also available with a delicious pepper & garlic seasoning.
Hot-smoked salmon is the variety most Americans know and love. Smoke chambers actually cook the salmon by gradually reaching temperatures of between 150° – 180° F. The resulting salmon is firm, flaky, and flavorful. Hot-smoked salmon is most often cut into cubes or flaked along natural contours. Moist, mouthwatering, and ready-to-eat, our hot-smoked salmon is also available with a delicious pepper & garlic seasoning.
“Hot smoking” refers to the temperature at which the fish is smoked. This process creates a fully cooked, flakier salmon than does the ‘cold smoking’ process which produces nova lox. These two processes have had a long tradition, and are two of the earliest techniques used for preserving meat and fish, while enhancing the flavor.
