Thursday, February 23, 2012

Tuesday’s Cupful: Smoked Salmon

A favorite for flavor

Producers of smoked salmon first cure a salmon fillet then smoke it through cold smoking or hot smoking. Cold smoking procedures mean that fillets aren’t cooked before smoking, which creates a softer and much sought after texture. Meanwhile, hot smoking salmon requires cooking the fish fillets beforehand and makes for drier and denser results. Cold smoked salmon must be stored in fridge or freezer to prevent spoiling. Native Americans along Pacific Northwest have been smoking salmon for centuries. Connoisseurs all over the globe view smoked salmon as a delicacy among seafood and fish food products. Look for frozen, dry-packaged, and canned smoked salmon at any major grocery store chain. Smoked salmon is a good source of Omega 3 oils, which promote a healthy heart and circulatory system.

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