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    Kitchen Dictionary: smoked salmon

    Salmon that has undergone either hot or cold smoke techniques. Hot smoking takes place between 120 and 180 degrees for 6-12 hours depending on the size of the fish or flavor desired. Cold smoking takes place between 70 and 90 degrees for 1 day to 3 weeks.

    Kippered salmon (U.S. style) is cut into chunks, steaks or fillets; soaked in brine then 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 brining and cold smoking.

    Indian-cure salmon is brined fish that has been cold-smoked for up to 2 weeks, which results in a form of salmon jerky.

    Lox brined then cold smoked, and is slightly saltier than other smoked salmon. Some lox has sugar added to the brine which produces a less salty product.

    Nova or Nova Scotia salmon is an idiom used in the eastern U.S. that broadly describes cold-smoked salmon.

    Scotch-smoked, Danish-smoked and Irish-smoked salmon are all geographical references to cold-smoked Atlantic salmon. The Pacific species (coho or chinook) is 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.


    Season: available year-round

    Matches well with: artichokes, avocados, capers, caviar, celery root, cream, cucumber, dill, eggs, grapefruit, horseradish, leeks, lemon, melon, plums, pepper, potatoes, radishes

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    Nutrition Facts

    Calculated for 1 cup, cooked
    Amount Per Serving %DV
    Calories 159
    Calories from Fat 52 (33%)
    Total Fat 5.9g 9%
    Saturated Fat 1.3g 6%
    Monounsaturated Fat 0.0g
    Polyunsaturated Fat 1.4g
    Trans Fat 0.0g
    Cholesterol 31mg 10%
    Sodium 1066mg 44%
    Potassium 238mg 6%
    Total Carbohydrate 0.0g 0%
    Dietary Fiber 0.0g 0%
    Sugars 0.0g
    Protein 24.9g 49%

    How is this calculated?

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