We cold smoke our fresh salmon that will be canned, the canning kills the worms/parasites. We hot smoke our fresh salmon that will be eaten right away to kill the worms/parasites. If the salmon has been previously frozen sufficiently, the worms/parasites will be dead.Hot-smoked salmon is very common. Trader Joe's, Whole Foods, and pretty much every other decent grocery store carries it.Sorry, I was assuming this was cold smoked salmon. I’ve never seen hot smoked (on a grill or home smoker) sold in a grocery store. If you are going to grill or home smoke your own a piece or two at a time then the cook can add as much or as little salt as desired.I've never salted any of my smoked salmon. It just gets smoked and eaten.Smoked salmon requires salt.
Our smoked salmon is always fresh salmon, smoked. Our experience is that previously frozen salmon does not take the brine/smoke the same as fresh salmon. Fresh smoked salmon has superior taste/texture.
For reference, we process 45 to 55 salmon each season for personal use, smoking about half of them. 2 or 3 per year will have a belly full of worms.
Then there will be the isolated worm we come across processing the filets. In the early years, we cold smoked everything. These days we are more careful about making sure the parasites/worms are taken care of properly. We've been doing this since the early 90s, although the limits were lower back then.
I suspect that commercially processed smoked salmon either uses hot smoke to kill the parasites, or uses previously flash frozen fish.
Statistics: Posted by Nver2Late — Fri Apr 05, 2024 1:54 pm — Replies 16 — Views 1255