I don’t tend to eat much fish, but in the supermarket earlier I saw some smoked salmon which didn’t need cooking, and some salmon fillets which did. They looked the same really - both ‘raw’. I decided to buy some of the fillet. It was nice, but a very different flavour from when I’ve tried smoked salmon in the past. The cooked fillet was quite chicken-y with a slight earthy/fishy taste, whereas smoked salmon has a very strong fish flavour.

Why do they taste so different? And why is smoked salmon safe to eat without cooking when other smoked fish do need cooking?

  • OmegaMouse@feddit.ukOP
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    1 year ago

    So how does low heat kill bacteria and make it safe? Why do people generally cook smoked haddock but not smoked salmon - different bacteria?

    • TheYear2525@lemmy.world
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      1 year ago

      The same ways extreme temperatures would kill you faster the more extreme they are.

      I don’t know about the difference between those two fish, but I suspect it’s more to do with texture and flavor than safety.