Frequently Asked Questions (FAQs)<< Back to Main FAQ Page
Salmon fillets are treated with dry salt or a brine before the actual smoking process begins. During this initial curing stage, excess moisture is drawn out of the fish and replaced with equal parts salt. After curing, the fish is rinsed, cooled, and allowed to form a protective pellicle. This glossy shell seals in the remaining moisture and attracts the smoky flavor once fillets reach the smoking chamber. Since temperature determines the ultimate texture and flavor of the fish, smoking chambers may either be hot or cold.
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former Alaska fisherman