- Difficulty: Very easy
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 291.70 (Kcal)
- Carbohydrates 17.82 (g) of which sugars 0.55 (g)
- Proteins 11.14 (g)
- Fat 19.58 (g) of which saturated 2.39 (g)of which unsaturated 12.68 (g)
- Fibers 0.60 (g)
- Sodium 504.38 (mg)
Indicative values for a portion of 65 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
About Smoked Salmon
Be aware, there are at least two smoking methods. One involves smoking the fish at 140°F, making it ready in a few hours; during the last moments of smoking, you turn off the air supply and cover the fish with damp wood chips. This hot smoking method is used only for fresh catch, which keeps for up to ten days. The other, more complex method is cold smoking, where the salmon is first salted and left to dry in the air at 59°F for several days before smoking. With this method, the salmon lasts longer.
Be aware, there are at least two smoking methods. One involves smoking the fish at 140°F, making it ready in a few hours; during the last moments of smoking, you turn off the air supply and cover the fish with damp wood chips. This hot smoking method is used only for fresh catch, which keeps for up to ten days. The other, more complex method is cold smoking, where the salmon is first salted and left to dry in the air at 59°F for several days before smoking. With this method, the salmon lasts longer.
