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How is supermarket salmon smoked?

Asked: Andre Charron, Last Updated:

“We stretch the fish out and smoke it for two hours with small bursts of smoke, using beech wood from the Parma Apennines,” says Cerati. Most supermarket salmon isn't made like this. The mid-range supermarket salmon might be a decent fillet that's had a salt rub and been smoked over lesser-quality wood for a few hours.

FAQ

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