Comparing Smoked and Hot Smoked Salmon: Key Points
Do you know the difference between smoked and hot-smoked salmon? Let's find out!
Production Techniques
Smoked Salmon:
It mainly adopts the cold-smoking method. First, marinate the salmon with seasonings such as salt and sugar for a period of time. Let the salt penetrate the fish, which can play a role in preliminary seasoning and dehydration.
After marinating, place the fish in a low-temperature environment (usually between 10 - 30°C) and slowly smoke it with the smoke generated by burning sawdust. This process is relatively long and may take several hours or even days. The purpose is to allow the flavor of the smoke to gradually adhere to the fish, and at the same time, make the surface of the fish slightly dehydrated, forming a unique taste and flavor.
Hot-smoked Salmon:
For hot smoking, the salmon is first processed in a similar marinating process, but the marinating time may be shorter compared to cold smoking.
Put the fish in a smoking device at a relatively high temperature (usually between 80 - 120°C) and smoke it under the combined action of hot air and smoke. Due to the high temperature, the fish will be cooked in a relatively short time. The whole process takes about tens of minutes to a few hours.
Taste and Texture
Smoked Salmon:
Because it is cold-smoked, the fish is not fully cooked, and the inside still maintains the tender texture of raw fish.
The taste is soft and delicate, melting in the mouth, as if dancing gently on the tip of the tongue. It also has a faint smoky aroma. This aroma is not overly strong but elegantly sets off the freshness of the salmon itself.
The meat is elastic. When you take a gentle bite, you can feel the tenderness and juiciness of the fish, as if having an intimate contact with the gifts of the sea.
Hot-smoked Salmon:
Hot smoking fully cooks the fish, so the texture is relatively firm.
Due to being exposed to high temperatures, the protein in the fish has denatured, and the fibers have become closer together, making it chewier.
Hot smoking gives the salmon a more intense smoky flavor. This flavor penetrates deep into the fish. With every bite, you can strongly feel the perfect combination of smoke and fish, and the aroma is rich and mellow.
Appearance and Color
Smoked Salmon:
It has a bright color and usually presents the original orange-red color of salmon. The color is attractive, as if emitting its own light, making people's mouths water at the sight.
The surface is slightly dry, with a thin layer of smoked film that shows a unique luster under light, just like putting a mysterious veil on the fish.
Hot-smoked Salmon:
The color is relatively darker and may tend towards brownish-red. This is because the high temperature causes a Maillard reaction on the surface of the fish, gradually darkening the color.
The surface is relatively dry, with obvious smoking marks. Overall, it looks more textured, giving a feeling of having gone through the "baptism of fireworks".
Eating Ways
Smoked Salmon:
It is suitable for eating raw directly. For example, it can be made into a salmon sashimi platter and paired with soy sauce and wasabi. That taste is simply amazing!
It is also often used to make various delicate cold dishes. For example, it can be placed on top of a salad to add rich texture and nutrition to the salad; or it can be sandwiched in a sandwich, instantly making the simple sandwich more refined.
Hot-smoked Salmon:
It can be cut into pieces and eaten directly to enjoy its strong smoky flavor.
It is very suitable for making hot dishes. For example, it can be stir-fried with vegetables, allowing the vegetables to absorb the smell of salmon; or it can be added to pasta to make delicious hot-smoked salmon pasta. The strong flavor of hot-smoked salmon can make the whole dish more flavorful.
Is Hot Smoked Salmon Healthy?
Hot-smoked salmon is made from fresh salmon and is rich in omega-3 fatty acids. These essential fats for the human body are beneficial throughout one's life, especially for brain, heart, and eye health.
At the same time, hot-smoked salmon is also an important source of protein. According to data from the United States Department of Agriculture, a 3-ounce serving of salmon contains 16 grams of protein. Salmon also contains B vitamins, also known as energy vitamins, which play an important role in metabolism. These substances help convert food into the energy required by the body.
Therefore, hot-smoked salmon is a nutritious food, but it is important not to eat too much, otherwise the sodium content may be high.
How to Make Hot - Smoked Salmon?
Materials:
Salmon steak (It is recommended to choose salmon with skin, about 500g)
Coarse salt (50g)
Black pepper (an appropriate amount)
Brown sugar or honey (1 - 2 tablespoons, which can add flavor)
Garlic powder (optional)
Smoking wood chips (such as apple wood, cherry wood, oak)
Steps:
1.Marinate to enhance flavor (about 4 - 8 hours)
Wash and dry the salmon, evenly smear coarse salt, black pepper, and brown sugar (or honey) on the surface, then wrap it with plastic wrap and refrigerate it for 4 - 8 hours to allow the fish to fully absorb the flavor.
2.Rinse + air dry (about 1 - 2 hours)
After marinating, gently rinse off the excess salt on the surface with cold water and dry it with a kitchen towel. Then, place the salmon on a rack and air dry it at room temperature for 1 - 2 hours to form a "pellicle" on the surface, which helps lock in the smoky flavor.
3.Preheat the smoker or oven (temperature: 80 - 100°C)
Traditional smoker: Prepare wood chips (apple wood or cherry wood has a mild flavor), soak them in advance for 30 minutes, then put them into the smoker and heat to stabilize the temperature at 80 - 100°C (175 - 210°F).
Oven + wood chips: If you don't have a smoker, you can place an aluminum foil box at the bottom of the oven, add the soaked wood chips, and bake the salmon on a grill.
4.Low-temperature smoking (about 1.5 - 2 hours)
Place the salmon skin-side down on the grill, keep the temperature at 80 - 100°C, and slowly heat and smoke to allow the smoke to penetrate the fish.
You can brush a layer of honey or maple syrup to add luster and sweetness.
5.Judge the doneness
Temperature method: The salmon is cooked when the core temperature reaches 60°C (140°F).
Touch method: If the fish can be separated naturally with a gentle push of a fork, it means it is cooked.
6.Let it cool + enjoy!
Take out the salmon and let it stand for 10 - 15 minutes to allow the smoky flavor to blend further. It can be eaten directly or paired with pasta, salad, or bread. It tastes great!
Tips
Fish selection advice: Choose salmon with rich oil content (such as Atlantic salmon) for a more tender and smooth texture after smoking.
Selection of wood chip flavors:
Apple wood, cherry wood: The smoky flavor is mild, with a faint fruity aroma.
Oak: The flavor is stronger, suitable for friends who like a strong smoky flavor.
Control the temperature: If the temperature is too high (>120°C), the salmon is prone to becoming dry and the texture becomes tough. Slow smoking at low temperature can best preserve the tender and smooth texture.
