Different Types Of Smoked Salmon

SeaBear Signature Smoked Salmon in Gift Boxes. Also called Canadian King Salmon.

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While hot smoked is delicious its quite different from cold smoked.

Different types of smoked salmon. You may think youre ordering cold smoked salmon expecting a Nova Scotia or Scottish salmon only to receive hot smoked salmon. While hot smoked is delicious its quite different from cold smoked. Salt is harvested from evaporated seawater and mined from underground salt deposits.

This in turn thoroughly cooks the salmon resulting in a firm flaky texture. Chemically all salt is composed of sodium chloride. There are two smoking methods.

For about eight hours its smoked around 145F. When we talk about smoked salmon there are two types to mention. Pacific Northwest Smoked Salmon.

You may think youre ordering cold smoked salmon expecting a Nova Scotia or Scottish salmon only to receive hot smoked salmon. But the flavor of salt can differ slightly based on the types and amounts of minerals that attach to the salt crystals. The table below describes the three types we offer from the SeaBear Smokehouse.

Hot-smoked salmon is smoked like meat. Produces a thoroughly cooked fish by smoking it from 6 to 12 hours at temperatures ranging from 120 to 180F Since it is cooked salmon it is eaten like any other cooked salmon but can be used in most of the same preparations as cold-smoked salmon. Salmon can be either be hot smoked or cold smoked.

Hot smoked salmon produces a thoroughly cooked fish by smoking it from 6 to 12 hours at temperatures ranging from 120 to 180F Since it is cooked salmon it is eaten like any other cooked salmon but can be used in most of the same preparations as cold smoked salmon. Folks from the Pacific get species-happy. Theres also hot-smoked salmon which is cured then fully cooked with heated wood smoke.

Lox refers to salmon cured in a salt-sugar rub or brine like gravlax. Smoked salmon is a blanket term for any salmon. Pacific Smoked Salmon A category used to describe different species and types of salmon usually found in the Pacific Ocean most commonly from Alaska and the Pacific Northwest and Canada.

Belly Lox is a saltier style of smoked salmon that is brine curednot smoked. In some recipes smoked salmon is the main ingredient. Trying to decide which smoked salmon is for you.

Hot smoking is a shorter and hotter process. The texture and size of the crystals are determined by how the sodium chloride is processed. Epicurious explains that cold smoking takes place within the temperature range of 70-75 degrees Fahrenheit for 18 hours.

The salmon smokes at 145 degrees Fahrenheit for 8 hours. The types of wood and amounts of salt and sugar and other spices contribute to the difference. Smoked salmon is the product of curing and then smoking salmon.

They smoke Chinook Salmon Coho Samon and King Salmon with an occasional generic Pacific Salmon and some geographical offerings of Copper River Alaska Sockeye Chilean Salmon and Wild Alaskan Salmon. Wild farmed fillet steak cured with hot or cold smoke. King Salmon Chinook also called the spring or king salmon with ivory white to deep red flesh.

Scottish smoked salmon is subtle and delicate Norwegian smoked salmon has a heavier smoky profile. Different types of smoked salmon appetizer can include those in which the smoked salmon is the featured ingredient and is allowed to stand on its own or those in which it is heavily mixed with other ingredients. The most popular Pacific salmon found smoked in stores are.

Nova is cured and then cold-smoked unlike lox or gravlax. Hot-smoked salmon has a completely different texture meaty and flaky like cooked salmon Lox or belly lox which is the actual name for it is salmon that has been cured in. Hot Smoking additionally alluded to as grill or kippered fundamentally cooks the salmon and the finished result can be eaten as you would with some other cooked fish.

Its best cut meagerly or chipped into lumps. Though other ingredients are used the salmon is typically left whole or in pieces and is easily discernible in terms of texture and.

Hot Smoked Salmon Versus Cold Smoked Salmon Blog