Salmon

Let salmon smoke for about 3 hours or until the internal temperature of the fish reaches 145°F. The salmon should have a deep pink color… Read More »What Color Should Smoked Salmon Be?

Kaylee C. Dear Kaylee: The darker flesh next to the skin of the salmon is part of the central “fat line”. Depending on the species… Read More »What Is The Black Stuff On The Bottom Of Salmon?

A skin-on salmon is best to smoke, especially if you’re planning to pre-cut like we do before smoking it. Any of these types will work:… Read More »Do You Leave The Skin On Salmon When Smoking?

Of course it’s okay to eat the skin. Always leave the skin on as it has the highest concentration of omega 3. If you steam… Read More »Can You Eat The Dark Part Of Smoked Salmon?

The skin of a salmon contains the highest concentration of omega-3 fatty acids on the fish. What is the fat in salmon called? omega-3 fatty… Read More »What Is The Fatty Part Of Salmon?

There’s no need to remove the skin before you cook it! The skin gets so crispy and is so tasty! For the crispiest skin, cook… Read More »Do You Take The Black Skin Off Salmon?

Keep that black skin on! “There are good reasons salmon is often sold with the skin still on — it helps with even cooking, it… Read More »Do You Peel The Black Skin Off Salmon?

Follow this tip: Unless you’re poaching the salmon, leave the skin on. It works as a protective barrier between the delicate flesh and a hot… Read More »Do You Take The Grey Skin Off Salmon?

It is OK to store hot foods in the fridge. You do not have to wait for the foods to cool before you put them… Read More »Can You Put Warm Salmon In The Fridge?

Salmon should only be reheated once. Once reheated, consume immediately. When you cook salmon initially, try not to keep it in the fridge for too… Read More »Can You Reheat Cooked Salmon Twice?