Hot-smoked salmon

Description

Hot-smoked salmon has a distinct, subtly salty flavor with a rich smoky note. The flesh is moist, juicy, and flaky, with an intense orange-pink color and lightly browned skin. It is a fully cooked product, which gives it a firmer texture than cold-smoked salmon, making it easy to slice. It is an excellent source of high-quality protein, omega-3 fatty acids (EPA and DHA), vitamin D, B12, and selenium, which supports heart health, brain function, and has anti-inflammatory properties. In the kitchen, it pairs well with sandwiches, salads, pasta, omelets, and appetizers with cream cheese, dill, lemon, and capers, as well as being a component of cold buffets. It should be stored in the refrigerator (0–4°C), preferably in its original vacuum-sealed packaging; once opened, consume within 3–5 days. It can be frozen for 2–3 months, thawed slowly in the refrigerator, and should not be refrozen.