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…
Smoked Salmon
Nova Lox
Nova Lox is cured, lightly-smoked salmon. After being soaked in brine for about 3 days, the salmon is cold-smoked for 12 hours at around 76 F (24 C.) It used to be made from Nova Scotia wild Atlantic salmon, thus its name. It’s also called “Nova Scotia Salmon.” Nova Lox is cured for far shorter…
Smoked Salmon
Smoked Salmon © Leclaire & Schenk Smoked Salmon used to be very expensive, because all salmon were caught in the wild, and quality could vary. With the advent of salmon farming, while Smoked Salmon hasn’t gone down in price, it has pretty much stayed the same while the price of everything else around it went…