Chinese researchers have discovered that the coronavirus that causes Covid-19 can survive for a week or more on the surface of fresh, chilled salmon, raising concerns it could be a source of ...

It’s also great for toasting meringue and caramelizing crème brûlée. To make cold-smoked salmon, begin by curing the fish in salt and brown sugar. This step helps draw out moisture and gives ...

Get ready to be demystified. First, let's start with salmon itself. This cold-water fish spends much of its life in the open ocean, where its scales are silvery in color. However, that color ...

Unlike cold smoked salmon, which is more moist and has an extra soft consistency, hot smoked salmon has an extra flaky texture (like canned salmon) but also a deep smoky flavor. Read more ...

Smoked salmon alongside baby greens, jammy eggs, and a warm bacon-shallot vinaigrette make for an upgraded take on the ...

Washington state has long been known for its forward-thinking approach in the fight to save salmon, but a key factor ...

Smooth and creamy, shored up by sour cream, egg yolks and a clever use of cucumber skins and fresh herbs, the soup is finished off with a decadent spoonful of chilled salmon roe—crab or lobster ...

Hot-smoked salmon doesn't keep for long and is best eaten on the day of purchase. Cold-smoked salmon keeps for longer, but is best eaten within two to three days of purchasing or opening it.

This is a regular lunch or supper at casa mia, as anyone who follows me on Twitter or Instagram will recognise. I sometimes poach the salmon and keep it in the fridge (see tips), just so that I ...

Prepare the egg wash: In a small bowl, beat egg with 1 tablespoon water. Remove chilled salmon from refrigerator. Brush egg wash all over the top. Use a sharp knife to cut shallow crisscross ...