First I guess I better introduce myself. My name is Stacy and I've been low-carbing for a little over a month now. I've lost 10 pounds and lots in inches. It's slow, but it's coming off! Anyways, I always see recipees with smoked salmon, like in roll-ups. What exactly is this? Is it sliced like ham? And speaking of ham, is it better to get it pre-packaged or from the deli? Any insight would be greatly appreciated.

Thanks!!

Stacy

179/169/135

Hello Stacy, welcome aboard!

My name is also Staci.

Smoked salmon (at least all that I've seen spending most of my life in the Pacific Northwest...) looks just like a regular salmon fillet. I'm not sure how people use it in roll-ups, it's very flakey - I would put some on a lettuce leaf with some cream cheese and roll it up in that. Mmmmm!

Living in AZ now, so haven't had smokes salmon in a while, but it is wonderful!

With ham, I wouldn't think it matters whether packaged or sliced at the deli. But DO check carefully for carb counts as it can vary widely. If at the deli, can ask them for this info.

P.S. does that K9 at the end of your name have to do with a dog in your life??

You can probably find it in the fish section of your regular grocery store.

Barb
Atkins-3/14/03
174/146/135 5'2"
"A little knowledge is a dangerous thing."

There's a difference between various methods of smoking salmon.

Now, some nice Nova Lox, slice-able & roll-able ... made to go with cream cheese ... and toss on a few capers, too. Just watch the sodium content. If you eat it, prepare to bloat for the day or so it takes to lose the extra water. LOL!

Maggie
5'1" ~~ Atkins since '98 (160+)
Maintaining nicely (110 +/-)
~~ Redhead until further notice!

smoked salmon is usualy cold smoked and sliced very thin, and served raw.
no way could i put raw fish in my mouth

BigLez Soon to be Littlelez

If you have never made a mistake then you've done nothing

Smoked Scottish Salmon is delicious! It can either come in strips or layers. It's the only fish, apart from Rollmops, that I can eat raw. I actually find the raw stuff far more tasty than the pre-tinned salmon.

Simply peel off a thin slice, (pre-cut layers), spread with a little cream cheese, roll up and enjoy...

Thanks for all the info. I just want to make sure I'm doing everything right and I'm trying to slowly add a little more variety here and there. And, Staci, the K9 at the end of my name at first stood for the first letter of my last name and then just a number, but after I looked at it, it does represent my love of not just dogs, but all animals. I am a true animal lover and I do have one dog, Elmo, and two cats, Gracie and Summit. So it serves two purposes.

Thanks Again.

Stacy

Smoked salmon is not raw, it is smoked which cooks the food in a different way from direct heat (ie stove, bbq, etc). COLD smoked salmon is also not raw (it may look raw) but it is for all intents and purposes cooked (ever eat cerveche - fish that is marinated for at least 24 hours in lime juice - the juice "cooks" the fish and it is no longer raw). Hope this helps some of you try smoked salmon since you say you won't touch raw fish - it isn't raw.... try it you might like it. Sometimes it is salty since part of the smoking process - especialliy the cold - involves salting - or brining...

http://www.youravon.com/cnorulak
carolyn in texas
started 8/11/03
327/298.5/150

Man has smoked food since ancient times. Smoking of food probably began after primitive ancestors hung their 'kill' in the rafters of timber or stone dwellings to prevent animals from eating it. It is likely that this led to the discovery that the food exposed to smoke from the fire remained in better condition for longer. As the idea developed smoking was then used as a means of preservation to provide meat and fish and other food for long, dark winter months. Nowadays with the deep freeze being used as our main means of preservation, fish is smoked to impart a pleasant taste and enhance natural flavours.
Methods of smoking have changed dramatically as technology has developed and as supermarkets have increasingly demanded volume and continuity of supply irrespective of season. In response to this demand much of today's smoked food is produced in high volume, conveyor belt driven smoking factories.
The Smoking process involves a number of basic steps including Brining, Air Drying, Smoking and finally Presentation. There are two types of smoking - cold and hot, and some confusion exists as to the difference. Cold smoking is the ‘true’ smoking method by which the food changes in colour, flavour and texture. It is carried out in a temperature range of 21-31°, but ideally at 25°. Hot smoking takes place in a kiln at a higher temperature of 70-80° (and sometimes higher) actually cooking the product much like a conventional oven. In both cases the preparation (brining) of the product allows the smoke vapour to enhance the flavour of the resulting product.
Buy Wild Smoked Salmon if you can afford it - the taste is musch better, complex and tends to be less oily.

Keviport
Sandy, Utah
205/180/145