Smoked salmon can be very good or very bad. If you make the wrong choice, you’ll be very sorry! Make sure you don’t eat cold-smoked salmon.
When it comes to salmon, there are two primary ways to smoke it: hot smoking and cold smoking. While both options have fans, hot smoked salmon consistently outshines cold smoked salmon in terms of health benefits, flavor, versatility, and cost.
Cold-smoked salmon is smoked at a temperature of 90°F or less. This temperature is not high enough to cook the salmon. Hot smoked salmon is smoked at temperatures from 160°F up, which is sufficient to fully cook it.
Cold smoking, on the other hand, can result in a less flavorful and mushy creation – extremely close to eating raw fish. “Lox” is even worse, as it actually is raw fish that has merely been brined in salt water for a couple of months. If you don’t want to eat raw fish, avoid cold-smoked salmon and lox. If you start off with cold-smoked salmon or lox, you may never want to try any kind of smoked salmon again!
Hot smoked salmon is safer to eat than cold smoked salmon. This is because high heat kills bacteria and ensures that the salmon is safe to consume. Cold smoking, on the other hand, uses lower temperatures and requires a longer smoking time, making it riskier in terms of food safety. Additionally, the higher temperature of hot smoking provides a more thorough cooking process, further reducing the risk of foodborne illness. That tapeworm is unlikely to survive the process of hot-smoking.
In addition to being safer, hot smoked salmon also retains many of the heart-healthy natural oils found in salmon. These oils are beneficial for both heart and brain health, making hot smoked salmon a nourishing choice. You can even smoke your own salmon!
Flavor is another key factor in why hot smoked salmon reigns supreme. Hot smoking imparts a bold and smoky flavor to the salmon, with a firm texture that holds up well in a variety of dishes. The fish has a resultant flaky texture, similar to baked, broiled, or grilled. Hot smoking also allows the salmon to absorb flavor from wood chips, herbs, and spices, resulting in a versatile and delicious protein. Hot-smoked salmon is often coated with pepper flakes or other spices.
In terms of cooking versatility, hot smoked salmon is the clear winner. It can be eaten on its own or used as an ingredient in countless dishes, including pastas, salads, and sandwiches. Cold smoked salmon, however, is too delicate to use in many recipes, and for most people, too nasty to use in anything.
Lastly, hot smoked salmon is more cost-effective than cold smoked salmon. This is largely due to the equipment used in each process. Hot smoking equipment is less expensive than cold smoking equipment, and the hot smoking process itself requires less time, which saves on labor costs. All you need is a metal box and some wood. Hot smoked salmon is also less likely to be wasted due to spoilage or poor quality, as it has a longer shelf life than cold smoked salmon.
In conclusion, hot smoked salmon outshines cold smoked salmon in terms of health benefits, flavor, versatility, and cost. While both options have their advantages, hot smoked salmon is a superior option for many reasons. So, next time you’re craving some smoked salmon, consider going for the hot smoked variety before you ever touch any lox or cold-smoked salmon. Your taste buds (and your wallet) will thank you.