> > > > > >

Kippered Salmon



Kippered Salmon is smoked at a higher temperature than smoked salmon, around 180 F (82 C.)

The hot smoke makes the salmon more flaky and taste more cooked. It's also called "hot smoked salmon", referring to the temperature.

It is eaten as sold, no further cooking is done.

This style of Smoked Salmon is more popular on the Pacific coast of North America, while the texture of Lox (which is unsmoked) is preferred on the East Coast.

Please share this information with your friends. They may love it.

Smoked Salmon

Kippered Salmon; Nova Lox; Smoked Salmon

Comments

You may also like:

logo

Bon mots

"I don't like gourmet cooking or 'this' cooking or 'that' cooking. I like good cooking."

-- James Beard (5 May 1903 – 21 January 1985)

Food Calendar

food-calendar-icon
A calendar tracking what happens when in the world of food.
  • food day iconCanada Day (Today)
    Canada became a country on 1 July 1867. Formerly known as Dominion Day, today is a day for picnics, barbeques, fireworks, concerts and government-issued flags.
  • food day iconMoving Day (Today)
    Moving Day is a national tradition in Québec, where today is called the "Jour du déménagement." By custom, leases throughout the nation go from 1 July to 30 June. A very high proportion of the dwellers in Montréal are renters -- in 1998, over 250,000 people applied to have their telephone services hooked up at a new location for the 1st of July.

Myth of the Day

Myth Picture Read more >