Hot smoke salmon done temp1/1/2024 The result of this smoking method is a deliciously flaky product more similar to a roasted salmon fillet, but with the added flavor of smoke. When salmon is hot smoked, the raw material is actually COOKED in the same way one would cook a piece of salmon in the oven. The hot smoking process necessitates an ambient heat of no less than 180℉ within the ovens and needs a far shorter smoking time. To make hot smoked salmon, a higher heat and more direct smoke contact is required. Cold smoked salmon is best served atop bagels, in spreads, pasta dishes, and more. As mentioned previously, cold smoked salmon is often called Nova smoked salmon, and more can be read on this topic here. That said, cold smoking is NOT a cooking process, but instead a curing process, a method much in the same vein as that used to produce certain fine charcuterie. That is why cold smoked salmon maintains the smooth and silky texture of raw salmon, without technically being raw in the same way as sushi, for example. ![]() This low temperature ensures that the fish’s protein won’t be denatured in the same way as higher heat cooking would. This is done to facilitate the removal of moisture from the fish, which is crucial to the curing aspect, and this can take up to 20 hours or more.įor this reason, the salmon is not technically cooked, although it is cured in a way that makes it ready-to-eat. In the modern process, large industrial fans are used within the cold smoking ovens, which keeps the air continually circulating. Smoldering wood is used indirectly in this process, so as to keep the heat low for the duration of the smoke. What is Cold Smoked Salmon?Ĭold smoked salmon is a variety of smoked salmon where the preparation involves a smoking and drying process that does not exceed 85℉. Popular wood varieties to use for both methods of smoking salmon are cherry, apple, hickory, and oak. Hot smoking is a method popular in the Northwestern U.S., Canada, and Germany. ![]() This method is often referred to as Nova smoked salmon in New York City and the surrounding regions. Because it’s fully cooked, it has a firm, flaky flesh, and a strong, smoky flavor.Ĭold smoking is a method popular throughout the Northeastern United States, Scandinavia, and the British Isles. ![]() Hot smoked salmon is similarly cured and smoked, but hot smoked salmon is smoked at a temperature of 180-200℉ until its internal temperature reaches 145℉. This results in a bright color, delicate texture, and bold flavor. Cold smoked salmon is salt cured and then smoked at 70-85℉, so it isn’t fully cooked. Smoked salmon is categorized as either cold or hot smoked depending on the specific curing and smoking method. What are the Different Types of Smoked Salmon? So, the question remains, is smoked salmon raw or is it cooked? The short answer is… both. That said, like cooked salmon, the application of a controlled temperature is a factor in making smoked salmon, and ovens are used in the process. When it comes to cold smoked salmon, or Nova smoked salmon (more on this later), the texture of the fish certainly seems more like raw salmon than cooked. Is smoked salmon raw? We get this question a lot.
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