Learning to read the labels on smoked salmon will help you choose the best ... Cold-smoked fish is first cured or preserved either in dry salt or brine, then smoked at a much lower temperature ...

This high-protein open sandwich with salmon and ... because it's smoked over heat for six to 12 hours. Cold-smoked fish is first cured or preserved either in dry salt or brine, then smoked at ...

For both processes, the fish is first cured in either a brine preparation ... The fish – most commonly salmon or trout – is then smoked at below 30°C for cold smoking, which produces classic ...