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How long do you smoke fish at 165 degrees?

Asked: Teodor Dolev, Last Updated:

Smoking a salmon fillet in an electric smoker that is ¾ inch thick should take no more than four hours at 165 degrees. To ensure that your smoked salmon is still moist, try not to exceed an internal temperature of 145 degrees, consider removing from the smoker at 140 degrees and resting.

FAQ

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    The Dangers of Catfish Noodling Make no mistake about it; people can and do die while noodling. The most likely danger is drowning. If the water is too deep, and if you don't have a friend right there to help you out, a big catfish can keep you down far longer than you can hold your breath.

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    Snakeheads have the ability to breathe air by using an air bladder that works as a primitive lung, allowing them to survive for up to four days out of the water; they can survive for even longer periods of time burrowed in the sediment.

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    Unfortunately tuna carry parasites as many other fish does. So it is not recommended to eat tuna steaks raw or rare unless you have taken some precautions. Because, parasites or worms as you might know them as, is definitely not something you want to digest alive.

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    Mangala is a probably a Yoruba, Hausa or Igbo term that refers to a method of preserving fresh fish by smoking and sun drying. In Nigeria, a fish is called Mangala if it is harvested fresh, cut and smoked with fire for preservation before they are sold in the market.

  • Does salmon burn belly fat?

    Consuming salmon may help you manage your weight by reducing appetite, boosting your metabolism, increasing insulin sensitivity, and decreasing belly fat.

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    110 calories. 20 g protein. 115 mg of EPA+DHA. 2.5 g total fat.

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