Cold Smoked

What is cold smoked salmon?

The term ‘cold smoked salmon’, also known to some as ‘lox’, means curing salmon fillets with a combination of salt and sugar for a prescribed time and then gently smoking over wood chips at a temperature that never exceeds 90°F – hence the label “cold” smoked. The smoking process does not cook the salmon and the resulting slices are thin, delicate to handle, and have a soft, buttery texture.

How do I prepare and serve it?

Cold smoked salmon is generally sold frozen to the consumer. It can be thawed in the refrigerator in the unopened package overnight. If time is of the essence, place package in cool water for 30 minutes.

What cold smoked products are available ?

D Slices and Royal Nova.