Air vent for smoker

Discussion in 'Recipes, Storage and Preparation of Seafood' started by the butcher, Jun 28, 2020.

  1. Whole in the Water

    Whole in the Water Well-Known Member

    People eat raw salmon the world over with little problems (as long as the fish is good and fresh and/or previously frozen), don't need to reach 140 degrees if you don't need/want to. I like my smoked salmon moister and softer - all a matter of personal taste/choice. Agree with RC above - proper handling, cleanliness and curing is key.
    leaseman likes this.
  2. Ian wagner

    Ian wagner Active Member

    No need to over cook your smoked salmon but you need to know where and how it was processed if purchased from certain natives that have no food safe training and haven't cleaned there fish holds all summer. I prefer to smoke fresh not previously frozen sterilize your racks in oven and your good to go but you should freeze fish after to kill all parasites if smoking with low temperature

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