Salmon, smoked

In many catering applications, cooked meals are produced in one point and have to be transported to another place where they are eaten. Some examples are transport of cheese, salads, frozen deserts, confectionery, or fish. PCMs containers could also be used to avoid breaking the cold chain during transportation of precooked meals, foie-gras, smoked salmon, milk derivates, ice-cream, and many others. 

Maki zushi contains strips of fish or vegetables rolled in rice and wrapped in thin sheets of nori, or dried seaweed. Popular ingredients include smoked salmon, fresh crab, shrimp, octopus, raw clams, and sea urchin. Americans have invented many of their own maki zushi combi-(50) nations, including the California roll, which contains imitation crabmeat and avocado. They have also made innovations in the construction of maki zushi. Some American sushi bars switch the placement of nori and rice, while others don t use nori, and instead roll the maki zushi in fish roe. These colorful, crunchy eggs add to the visual and taste appeal of (55) the dish. 

TABLE X. SMOKED CHUM SALMON - 33% INJECTION PROCESS ... 

Connil, N., Prevost, H., and Dousset, X. (2002). Production of biogenic amines and in cold smoked salmon inoculated with Carnobacterium divergens V41, and specific detection of this strain by multiplex-pcr. J. Appl. Microbiol., 92(4), 611-617. 

Jorgensen, L.V., Dalgaard, P.H. and Huss, H. (2000). Multiple compound quality index for cold-smoked salmon (Salmo salar) developed by multivariate regression of biogenic amines and pH, J. Agric. Food Chem., 48, 2448. 

Y Comparison of Odor-Active Volatile Compounds of Fresh and Smoked Salmon (from Varlet et ah, 2006)... 

Smoked salmon and whitefish Yeast and baked goods containing yeast... 

Haugen, J.E., Chanie, E., Westad, R, Jonsdottir, R., Bazzo, S., Labreche, S., Marcq, R, Lundb, E, Olafsdottir, G. (2006) Rapid control of smoked atlantic salmon (Salmo salar) quality by electronic nose correlation with classical evaluation methods. Sens. Actuators B 116 72-77. 

The U.S. Food and Drug Administration (FDA) regulates the addition of nitrate and nitrite salts to fish products. Maximum permitted levels vary among products and types of fish, with up to 500 ppm residual sodium nitrate or 200 ppm sodium nitrite permitted as a preservative and color fixative in smoke cured sable fish, shad, or salmon (Code of Federal Regulations, 1981a,b Committee on Nittite and Alternative Curing Agents in Food, 1981). 

Do noteat refrigerated smoked seafood unless it s an ingredient in a cooked dish such as a casserole. This includes salmon, trout, whitefish, cod, tuna, and mackerel, which are most often labeled "nova-style, "lox, "kippered, "smoked, or "jerky. Canned fish such as salmon and tuna or shelf-stable smoked seafood may be safely eaten. 

Farmed salmon and trout are available for sale in various forms - whole gutted fish, fillets and smoked. Salmon is available in the familiar cold-smoked form, whereas trout is available in the hot-smoked form. 

I happen to be one of those lucky guys who really loves fish. In restaurants, I most frequently order salmon, not just because it s good for me but because I simply enjoy it, whether grilled, roasted, blackened, or poached. For a little snack to tide me over before dinner I ll have herring, either pickled or creamed, on whole-wheat crackers. Smoked salmon, also known as lox, on a bagel with a smear of low-fat cream cheese That s heaven to me ... 

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