HOT SMOKED SALMON R.W (10)
Hot-smoked salmon is cured in salty water or wet brine before being smoked. After the salmon has been cured, usually overnight, it is smoked. Cold-smoked salmon is smoked at a very low temperature of roughly 90 degrees Fahrenheit. Hot-smoked salmon is smoked at a higher temperature around 120 degrees Fahrenheit.
Let's see how we can help you! Just give us a few details and we'll be in touch soon