> > > > > >

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.


Comments

You may also like:

logo

Bon mots

"A plenitude of peanut butter and a dearth of hot mustard."

-- Patrick Dean. (British ambassador to the United States, 1965 - 1969. Quoted in Newsweek, 10 February 1969).

Food Calendar

food-calendar-icon
A calendar tracking what happens when in the world of food.
  • food day iconAustralia Day (Today)
    Australia Day is an official public holiday throughout Australia, promoted by the government with fireworks and performances. It occurs for Australians at the height of their summer, though sadly it also marks for Australian school children the end of their summer holidays.

Myth of the Day

Myth Picture Read more >