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 ...

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 ...

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 ...