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food & wine dictionary
Food and Wine Dictionary
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smoke curing; smoked
Fresh salmon that has undergone a smoking process, usually by one of two methods hot-smoking or cold-smoking.
is a process by which the fish is smoked from 6 to 12 hours at temperatures ranging from 120° to 180°F. The time and temperature depend on the size of the fish, how close it is to the source of smoke and the degree of flavor desired. In
, a temperature of 70° to 90°F is maintained and the fish might remain in the smokehouse for anywhere from 1 day to 3 weeks. There are many types of smoked salmon.
is brined fish that has been cold-smoked for up to 2 weeks, which results in a form of salmon
U.S. style is a chunk, steak or fillet that has been soaked in a mild brine and hot-smoked. It's usually made from chinook salmon that has been dyed red. European kippered salmon differs in that it's a whole salmon that has been split before being brined and cold-smoked.
is brine-cured cold-smoked salmon, much of which is slightly saltier than other smoked salmon. Some lox, however, has had sugar added to the brine, which produces a less salty product. Lox is a favorite in American-Jewish cuisine, particularly when served with
and cream cheese.
Nova Scotia salmon
is an idiom used in the eastern United States that broadly describes cold-smoked salmon.
are all geographical references to cold-smoked
salmon (whereas the Pacific species usually coho or chinook treated in this manner is generally simply labeled
consists of thin strips of salmon that has been cured in a salt-sugar brine before being hot-smoked. Other fish such as trout and haddock can also be smoked.
Material adapted from the
The New Food Lover's Companion
© Copyright Barron's Educational Services, Inc. 1995 based on
THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.
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