Category: Smoked salmon

According to the USDA, the temperature danger zone for food is between 40°F and 140°F, a temperature range where bacteria can multiply rapidly. Understanding what is the danger zone for smoked salmon is crucial for safe handling and consumption, particularly with cold-smoked varieties that do not reach bactericidal temperatures.

While wild-caught Pacific salmon is often lauded for its robust, complex flavor, farmed Atlantic salmon offers a milder, buttery profile. Deciding if Atlantic or Pacific smoked salmon is better involves weighing these fundamental differences in flavor, texture, and sourcing.