Fresh salmon that has undergone a smoking process, usually by one of two methods hot-smoking or cold-smoking. Hot-smoking is a process by which the fish is smoked from six to 12 hours at temperatures ranging from 120°F 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 cold-smoking, a temperature of 70°F to 90°F is maintained and the fish might remain in the smokehouse for anywhere from one day to three weeks. There are many types of smoked salmon. Indian-cure salmon is brined fish that has been cold-smoked for up to two weeks, which results in a form of salmon jerky. Kippered 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. Lox 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 bagels and cream cheese. Nova or Nova Scotia salmon is an idiom used in the eastern United States that broadly describes cold-smoked salmon. Scotch-smoked, Danish-smoked and Irish-smoked salmon are all geographical references to cold-smoked Atlantic salmon (whereas the Pacific species usually coho or chinook treated in this manner is generally simply labeled smoked salmon). Squaw candy 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.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
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