I don’t tend to eat much fish, but in the supermarket earlier I saw some smoked salmon which didn’t need cooking, and some salmon fillets which did. They looked the same really - both ‘raw’. I decided to buy some of the fillet. It was nice, but a very different flavour from when I’ve tried smoked salmon in the past. The cooked fillet was quite chicken-y with a slight earthy/fishy taste, whereas smoked salmon has a very strong fish flavour.

Why do they taste so different? And why is smoked salmon safe to eat without cooking when other smoked fish do need cooking?

  • PaulDevonUK@lemmy.worldEnglish
    8·
    1 year ago

    Smoked salmon looks “raw” largely because it is raw. It has never been heated.

    I am curious about the process of smoking without heat.

    • Countess425@lemmy.worldEnglish
      6·
      1 year ago

      I they’re referring to cold smoking. It’s just smoking at a temp of like 80 degrees for like 18 hours or something. It’s how you make lox.