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Cold smoked salmon?

My neighbor cold smoked a bunch of salmon and gave it to us. He said it's only flavored and needs to be fully cooked before eating. After a quick online search I am finding conflicting info on this. I really need this salmon to be fully cooked before we eat it, but I don't want to destroy it. Any suggestions or possible recipes?

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  1. I constantly do cold smoked salmon in my Cookshack Amerique smoker. Did your neighbor soak it in maple syurp and some salt the night before?? After cold smoking I refrigrate it and later slice thin and use as you would Lox. No problem.

    1 Reply
    1. re: malibumike

      same here. I do a wet brine but have done dried cures and combos as well before smoking

    2. Ask your neighbor if he packed it in sugar, salt and removed the moisture first. If he did, use like lox (without cooking). If he did not-only smoked it for flavor, then you need to cook it.

      The texture and color on lox (or preserved fish) will be different than on plain uncooked fish. But you should ask.

      2 Replies
        1. re: sedimental

          I DO hope OP will tell us what s/he did.

        2. It sounds like the neighbor smoked it not cured it so the salmon need to be cooked without question.

          7 Replies
          1. re: Cherylptw

            I don't understand if you did a cold smoke intending to cook it later why you wouldn't just do a hot smoke?

            1. re: scubadoo97

              scubadoo- Because you can do different cooking methods using a non-cured cold smoke. You can broil, bake, fry, or even do sushi.

              1. re: JMF

                I was just being a pain in the ass. Salmon off the smoker is such a killer delight

            2. re: Cherylptw

              Cheryl- exactly, just plain cold smoked as a way to add smoke flavor to the meat.Just like you would add spices. Not to cure, preserve, etc.

                1. re: Cherylptw

                  Really? I have a hard time imagining doing this. First, you'd need to be smoking at essentially refrigerator temperatures to avoid bacteriological concerns if it isn't cured at all. I can do this when the weather's there with the ambient temperature, but I'm just not sure I see the point.

                  Also, wouldn't you evaporate some of the smoke components back off the salmon by cooking it afterward at high temperature? I'm sure not enough so to make it un-smoky, but it seems like it would partially defeat the purpose.

                  Anyway, I read the post and just thought it sounded odd.

                  1. re: ted

                    You can safely have the salmon for a few hours at room temp. as long as you keep within the food danger zone guidelines.

                    The smoke flavor doesn't get cooked off.