Should i eat smoked salmon

Start by curing fillets in salt for at least 4 hours. You can monitor their temperature using a meat thermometer. You can enjoy smoked salmon in countless ways. Many people like to eat it in dips or on bagels, salads, and pastas. Smoked salmon is a salty, cured fish renowned for its fatty texture and distinctive flavor. However, it contains a significant amount of sodium, and cold-smoked varieties may increase your risk of listeriosis.

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It's time to get your smoked salmon questions answered. Related: Homemade Smoked Salmon. Like so many foods from our history, smoked salmon was a food born out of necessity. Not wanting to waste anything, our ancestors discovered that smoking fish not only added flavor, but also preserved it.

Historically, fish was cured with large amounts of salt for days and smoked for days and even weeks. Fortunately, over time, we've improved the methods for how we smoke our food—decreasing the amount of salt used and the time it's exposed to smoke.

This has in turn, produced a more reliable end product. There are two methods used for smoking, cold and hot. Cold smoking usually involves a salt cure before smoking at a low temperature, around 'F to remove moisture and preserve the fish. This keeps the salmon texture similar to it's raw state, resulting in that smooth texture. Hot smoking typically uses a brining solution as well as a higher smoking temperature to "cook" the fish.

This results in a flaky texture and a deep, smoky flavor. Salmon almost always tops healthy food lists. That's not too surprising considering it's rich nutrient profile along with the plentiful research that supports it's power to nourish and prevent disease. Jenny Shea Rawn M. She credits salmon's fat content for its superstar status.

What about smoked salmon? The good news: Smoked salmon has nutritional advantages and drawbacks. The bad news: On the downside, smoked salmon delivers a hefty dose of sodium. The same serving size of cooked fresh salmon has 50 milligrams. Before fish is smoked, it's cured by adding salt in the form of a brine a mixture of salt, water and spices or salt crystals. Salting reduces the moisture content of fish, which helps extend its storage life.

It also helps prevent the growth of microbes that could cause food poisoning. Most smoked salmon is cold smoked, meaning it's smoked at a temperature that's not hot enough to cook the fish, nor hot enough to kill potentially harmful bacteria. One concern is Listeria monocytogenes, a bacteria that can cause a rare but serious food poisoning especially among pregnant women, the elderly, and people with weakened immune systems.

Hot smoked salmon is smoked at temperatures around 80 C.