First, let's cover the basics: cold smoked salmon is made by smoking salmon at a low temperature, usually around 70-90°F (21-32°C), for several hours or even days. This process helps to preserve the fish and gives it that distinctive flavor we all know and love. And, fun fact, it's a great source of protein and omega-3 fatty acids!
Now, when it comes to storage, you want to make sure you're keeping your cold smoked salmon in a cool, dry place - like the fridge, duh! It's also important to keep it away from strong-smelling foods, as it can absorb odors easily. You don't want your salmon to taste like last night's leftover pizza, trust me!
