Smoked Salmon

	There are two varieties of smoked salmon: Cold Smoked and Hot Smoked. The difference between the two lies in the temperature at which they were processed.
Hot Smoked Salmon is smoked at an extremely high temperature; hot enough to actually cook the salmon. Cold Smoked Salmon, on the other hand, is smoked at a much lower temperature; thus it is not truly cooked, it is offered almost raw.
Salmon is usually smoked between 80 and 90º F. The robust flavor of smoked salmon is a result of the high temperatures and long hours involved in the smoking process.
	Smoked salmon must always be kept cold. If smoked salmon has never been frozen and is being refrigerated at your home, it should be consumed within 8 days.
If you have purchased fresh smoked salmon and have frozen it, it should be thawed and consumed within 2 months. To store smoked salmon, it must be placed in plastic-wrap and aluminum foil, then frozen for a maximum period of two months.
To thaw smoked salmon, place it in refrigerator or at room temperature 30 minutes before serving. Smoked salmon should be stored in the refrigerator no more than 4 days. If it becomes discolored or smells different, smoked salmon should be discarded.