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Reply to "Additional Safety Info for Salmon"

Confusion?? Yes I am talking about packaging as this hot smoked salmon is meant to be served as an hour devour or an appetizer. (Packaging was mentioned in my pics.) It is generally served with cheese and crackers, puréed for use in a sauce or I like to make sushi rolls using it and a spear of cucumber. If cooking salmon for an entrée I would not recommend brining for 20 hours but marinate it then place on grill, plank, oven or whatever until done. No need here to hold at 145°for 30 minutes. Regardless when you or I pull it, the USDA recommended internal temperature for fish is 145°.

http://www.fsis.usda.gov/is_it...chure_text/index.asp

Tom
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