Smoked salmon

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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:

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

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