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.
Related: Easy Smoking Recipes Temperature control is key ... meringue and caramelizing crème brûlée. To make cold-smoked salmon, begin by curing the fish in salt and brown sugar.
It is also available hot - and cold - smoked. The Pacific salmon species are more abundant and sustainable in the wild. Whole salmon are usually gutted: if you’re cooking a whole salmon ...