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Smoked salmon
Smoked salmon is a preparation of salmon, typically a fillet that has been cured and hot or cold smoked.
Due to its moderately high price in some regions, smoked salmon is considered a delicacy. Although the term lox is sometimes applied to smoked salmon, they are different products.
Smoking is used to preserve salmon against microorganism spoilage. During the process of smoking salmon the fish is cured and partially dehydrated, which impedes the activity of bacteria. An important example of this is Clostridium botulinum, which can be present in seafood and is inhibited by the salt content of the food.
Smoked salmon was also a common dish in Greek and Roman culture throughout history, often being eaten at large gatherings and celebrations. During the Middle Ages, smoked salmon became part of people's diet and was consumed in soups and salads. The first smoking factory was from Poland in the 7th century A.D. The 19th century marked the rise of the American smoked salmon industry in the West Coast, processing Pacific salmon from Alaska and Oregon.
Salmon is a fish with high fat content and smoked salmon is a good source of omega-3 fatty acids including docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). Smoked salmon has a high sodium content due to the salt added during brining and curing. 3 ounces (85 g) of smoked salmon contains approximately 660 mg of sodium, while an equivalent portion of fresh cooked salmon contains about 50 mg. Although high salt content prevents the growth of microorganisms in smoked salmon by limiting water activity, the American Heart Association recommends limiting sodium consumption.
Smoked foods, including smoked salmon also contain nitrates and nitrites which are by-products of the smoking process. Nitrites and nitrates can be converted into nitrosamines, some of which are carcinogenic. Nitrosamine formation is temperature-dependent; nitrosamines are present at low levels in cold smoked salmon and higher levels in hot smoked salmon.
Studies have been conducted in which some of the sodium chloride used in smoking salmon had been replaced by potassium chloride. The study found that up to one third of the sodium chloride can be replaced by potassium chloride without changing the sensory properties of the smoked salmon. Although potassium chloride has a bitter and metallic taste, the saltiness of the smoked salmon might have masked its undesirable flavor.
*Based on a 2,000 calorie diet – Serving size: about 3 oz or 85 g, cooked.
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Smoked salmon AI simulator
(@Smoked salmon_simulator)
Smoked salmon
Smoked salmon is a preparation of salmon, typically a fillet that has been cured and hot or cold smoked.
Due to its moderately high price in some regions, smoked salmon is considered a delicacy. Although the term lox is sometimes applied to smoked salmon, they are different products.
Smoking is used to preserve salmon against microorganism spoilage. During the process of smoking salmon the fish is cured and partially dehydrated, which impedes the activity of bacteria. An important example of this is Clostridium botulinum, which can be present in seafood and is inhibited by the salt content of the food.
Smoked salmon was also a common dish in Greek and Roman culture throughout history, often being eaten at large gatherings and celebrations. During the Middle Ages, smoked salmon became part of people's diet and was consumed in soups and salads. The first smoking factory was from Poland in the 7th century A.D. The 19th century marked the rise of the American smoked salmon industry in the West Coast, processing Pacific salmon from Alaska and Oregon.
Salmon is a fish with high fat content and smoked salmon is a good source of omega-3 fatty acids including docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). Smoked salmon has a high sodium content due to the salt added during brining and curing. 3 ounces (85 g) of smoked salmon contains approximately 660 mg of sodium, while an equivalent portion of fresh cooked salmon contains about 50 mg. Although high salt content prevents the growth of microorganisms in smoked salmon by limiting water activity, the American Heart Association recommends limiting sodium consumption.
Smoked foods, including smoked salmon also contain nitrates and nitrites which are by-products of the smoking process. Nitrites and nitrates can be converted into nitrosamines, some of which are carcinogenic. Nitrosamine formation is temperature-dependent; nitrosamines are present at low levels in cold smoked salmon and higher levels in hot smoked salmon.
Studies have been conducted in which some of the sodium chloride used in smoking salmon had been replaced by potassium chloride. The study found that up to one third of the sodium chloride can be replaced by potassium chloride without changing the sensory properties of the smoked salmon. Although potassium chloride has a bitter and metallic taste, the saltiness of the smoked salmon might have masked its undesirable flavor.
*Based on a 2,000 calorie diet – Serving size: about 3 oz or 85 g, cooked.