Smoked salmon
Smoked Salmon
Smoked salmon is a preparation of salmon, typically a fillet that has been cured and hot or cold smoked. Due to its moderately high price, smoked salmon is considered a delicacy. Although the term lox is sometimes used for smoked salmon, they are different products.
Pronunciation
Smoked Salmon: /smoʊkt ˈsæmən/
Etymology
The term "smoked salmon" comes from the method of preparation. "Smoke" is derived from the Old English 'smoca' meaning "to emit smoke" and "salmon" is from the Latin 'salmo', which possibly originated from 'salire', meaning "to leap".
Preparation
Smoked salmon can be hot or cold smoked. In hot smoking, the salmon is smoked at temperatures between 120 and 180 degrees Fahrenheit, which cooks the fish. In cold smoking, the salmon is smoked at temperatures below 80 degrees Fahrenheit, which doesn't cook the fish, but gives it a smoky flavor.
Varieties
There are several varieties of smoked salmon made in different regions of the world. Some of these include:
- Nova Scotia Salmon: Also known as Nova lox, this is cold smoked salmon.
- Scandinavian Salmon: Known as Gravlax, this is a Nordic dish consisting of raw salmon, cured in salt, sugar, and dill.
- Scottish Smoked Salmon: This is typically cold smoked salmon, known for its strong smoky flavor.
Health Benefits
Smoked salmon is a good source of protein, B vitamins, vitamin D, magnesium and selenium. It also provides a decent amount of omega-3 fatty acids, which are known for their potential benefits for heart health.
Related Terms
External links
- Medical encyclopedia article on Smoked salmon
- Wikipedia's article - Smoked salmon
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