Hot-smoked flaked salmon is salmon that has been cured and then cooked through at a high temperature ((>80^{circ }C) or (176^{circ }F)) during the smoking process. This results in a fully cooked, moist, firm, and flaky texture that is ready to eat, with a deeper, more pronounced smoky flavor compared to cold-smoked salmon. The salmon can be enjoyed flaked on its own, or mixed into dishes like pasta, salads, or eggs.
Type
Fish
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