I don’t tend to eat much fish, but in the supermarket earlier I saw some smoked salmon which didn’t need cooking, and some salmon fillets which did. They looked the same really - both ‘raw’. I decided to buy some of the fillet. It was nice, but a very different flavour from when I’ve tried smoked salmon in the past. The cooked fillet was quite chicken-y with a slight earthy/fishy taste, whereas smoked salmon has a very strong fish flavour.
Why do they taste so different? And why is smoked salmon safe to eat without cooking when other smoked fish do need cooking?
So how does low heat kill bacteria and make it safe? Why do people generally cook smoked haddock but not smoked salmon - different bacteria?
The same ways extreme temperatures would kill you faster the more extreme they are.
I don’t know about the difference between those two fish, but I suspect it’s more to do with texture and flavor than safety.
Oh, with a knife. Got it.