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Identifying Hazards Points CCP Biological hazard CCP 1 Potential pathogen survival due to time Coliforms Salmonella Listeria M. The best before date is printed on each individual vacuum bag as YY MM DD. Example 17 JA 04 January 04 2017. Receiving Fresh H/G Sockeye Salmon Biological Potential contamination due to presence of and growth of pathogen Coliforms Salmonella listeria M. What information is on your product label Frozen Hot-Smoked Sockeye Salmon Slices 250g Oncorhynchus nerka...
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How to fill out hot smoked salmon
How to fill out hot smoked salmon
01
Choose a fresh piece of salmon.
02
Prepare a marinade or dry rub for the salmon. This can include a combination of salt, sugar, herbs, spices, and any other desired flavors.
03
Coat the salmon generously with the marinade or dry rub, ensuring that all sides are covered.
04
Let the salmon marinate for at least 30 minutes or overnight in the refrigerator. This helps to enhance the flavor.
05
Preheat your smoker to a temperature of about 225°F (107°C).
06
Place the salmon on a grill or smoker rack, skin side down.
07
Smoke the salmon for approximately 1-2 hours, or until it reaches an internal temperature of 145°F (63°C).
08
Remove the smoked salmon from the smoker and let it rest for a few minutes before serving.
09
Serve the hot smoked salmon as is, or flake it and use it in various dishes like salads, sandwiches, or pasta.
Who needs hot smoked salmon?
01
Seafood enthusiasts who enjoy the unique smoky flavors of hot smoked salmon.
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Chefs and home cooks looking to experiment with different cooking methods and flavors.
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People who appreciate the health benefits and high protein content of salmon.
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Individuals who want to impress their guests with a flavorful and visually appealing dish.
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Those who enjoy hosting gatherings or parties and want to serve a special and delicious appetizer or main course.
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Anyone who wants to add a touch of elegance and gourmet quality to their meals.
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