Brining introduces a lot of liquid to an already moist fish, which is not great for the final texture of your smoked salmon. Luckily, Matt Ranieri has a solution to this problem. "After a brine or ...

Cold smoked salmon (also called Nova lox) is made by curing raw fish with salt (and often sugar ... salmon for several weeks ...

Cold-smoked fish is first cured or preserved either in dry salt or brine, then smoked at a much lower temperature for between one day and three weeks (although usually for only 24 to 48 hours).

For both processes, the fish is first cured in either a brine preparation ... The fish – most commonly salmon or trout – is then smoked at below 30°C for cold smoking, which produces classic ...