Smoked salmon has its origins in ancient preservation techniques used by various cultures, particularly among the indigenous peoples of North America and Scandinavia. The practice of smoking fish to extend its shelf life can be traced back thousands of years. In Scandinavia, particularly Norway, it has become a staple culinary tradition, while in North America, Native American tribes utilized similar methods. Today, smoked salmon is popular worldwide, with various regional styles and flavors.
Not all salmon is smoked. Some are not smoked.
No, smoked salmon pasta is basicly pasta, smoked salmon and cream.
Processed and smoked fish such as smoked salmon and smoked tuna sometimes contain amounts of sodium nitrite.
Short smoked salmon is salmon that is smoked at a relatively high temperature for a shorter time than what we ordinarily think of as smoked salmon. The process, which is not unlike barbecue, cooks the meat, rather than curing it. The meat is imparted with a smokey flavor, but not nearly as smokey as traditional "cold-smoked" salmon, which is smoked much longer at lower temperatures.
No. Smoked salmon still requires refrigeration - unless it is labeled otherwise.
Smoked salmon is prepared, precooked and therefore is not found in the wild, therefore can not be poached
salmon
I can only imagine that Ralph loves smoked salmon, being like smoked salmon himself: smooth, delicate, just melts in the mouth, and is great at breakfast time.
Discard it.
The homophone for "smoked salmon's fastenings" is "smoked salmon's fastenings." Homophones are words that sound the same but have different meanings and spellings.
They can. salmon is good for dogs. However, the salt content in most smoked salmon is quite high. Therefore, dogs should not have much of it.
not usually, think smoked salmon, sushi.