Things TO DO during MCO, a case study: SMOKING SALMON!!

There are two types of smoked Salmon, the cured and ones prepared to be eaten cold, just like the pre store bought ones from your local COLD STORAGE. So take your pick, either way it is time to put that home-cooking obsession to good use, after all this is something we can all do with family and/or for friends coming over.

Flaky Smoked Salmon is a party favorite and goes well at any summer outdoor brunch or dinner party. Serve as a starter or entree for maximum effect.

Option ONE: Simple but FLAKY…

Beginning with curing or brining, smoked salmon can be made from any part of the fish, just as is usually found in a lox bagel sandwich, the raw salmon can be covered in spices or a dry rub after curing, then smoked in one of two ways. … The: Cold-Smoked Salmon: The salmon is slowly exposed to smoke in about an 80°F environment for a few days. As for the fine details, see below:-

Option TWO: Lemon and HERBED served COLD SMOKED SALMON: Fleshy but tender as a T-bone STEAK…

Most smoked salmon is cold smoked, and is can usually be store bought. So, why go through all the trouble one might say?! Well the fun is just about the begin and quite frankly, it doesn’t take a sous chef to master the art of cooking salmon prepared to be served cold, with lemon and herds to finish. This simply means that the fish will not have to be smoked at a temperature that’s not hot enough to cook the fish, nor hot enough to kill potentially harmful bacteria. … Smoked fish is safe to eat, PERIOD! When cooking to its utmost potential a smoker with an internal temperature of 74 C (165 F) will do just fine. Perfect for a Sunday Lunch in the back lawn or veranda, preparing the fish this way is sure to attract all your friends to an extravagant suarey worthy of the Queen.

In A Nutshell…

Raw Salmon may be a little far out but it doesn’t take much to slow cook to cold cured perfection. Forget store bought smoked Salmon for a fun-filled weekend.

To avoid cooking the Flesh or coagulating the protein, cold smoking means curing fish by smoking at an air temperature no higher than 90°F.

Outside of the texture and serving suggestions, the only difference in the two methods of cooking is the process and finishing.

Cold-smoked salmon is smoked over roughly 3 hours below and average temperature of 90 degrees Fahrenheit, while hot-smoked salmon is smoked above approximately 120 degrees Fahrenheit, but does require 3 hours as well.

Now that we know the difference we can begin to smoke salmon to our own preference. Happy #MCO #STAYATHOMECOOKING!!