Safety of cold smoked Salmon

Safety of cold smoked Salmon

Postby Miles Reeder » Sun Dec 18, 2016 9:36 pm

Hi all,

I have been making cold smoked Salmon using supermarket Salmon in the UK. I have made approximately 10 sides with a dry cure method and they have all been delicious and great value!

I did read up on safety and found very mixed messages across several sites so decided to crack on and just be very careful with cleanliness etc. However, I do have some minor concerns over contamination and with plans to make a few sides to enjoy with family over Xmas thought I would ask the forum for thoughts/discussion. Obviously i'm particularly concerned with Botulism!

Thanks
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Re: Safety of cold smoked Salmon

Postby wheels » Tue Dec 20, 2016 2:22 pm

I can't do better than this link to the Gov't fishing industry research stations advice on smoking salmon:

http://www.fao.org/wairdocs/tan/x5886e/x5886e00.htm

You'll note that it's the weight loss during salting that gives added protection during the smoking period.

Phil
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