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Salmon is commonly hot smoked or cured through a brining method. Both methods preserve the fish very well and will add to its lengthy shelf life, although the varying methods produce different ...

Remember, smoked salmon with added flavourings ... Cold-smoked fish is first cured or preserved either in dry salt or brine, then smoked at a much lower temperature for between one day and ...

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For both processes, the fish is first cured in either a brine preparation ... The fish – most commonly salmon or trout – is then smoked at below 30°C for cold smoking, which produces classic ...