Smoked salmon can turn brown due to oxidation, which occurs when the fish is exposed to air, causing the fats in the salmon to react and change color. Additionally, using certain wood types for smoking or overcooking can lead to a darker appearance. It's also possible that the salmon was improperly stored or past its freshness, leading to discoloration. Always ensure proper smoking techniques and storage to maintain the salmon's vibrant color and quality.
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.