Cured salmon
Cured Salmon
Cured salmon is a method of preserving salmon by using a process of curing which involves the application of salt, sugar, and sometimes herbs and spices. This process is often used to enhance the flavor and extend the shelf life of the fish.
Pronunciation
Cured salmon: /ˈkjʊərd ˈsæmən/
Etymology
The term "cured" comes from the Latin word 'curare', meaning to take care of. The term "salmon" comes from the Latin word 'salmo', which was originally derived from the word 'salire', meaning to leap.
Preparation
Cured salmon is prepared by applying a mixture of salt and sugar, and sometimes herbs and spices, to the flesh of the salmon. The fish is then left to cure for a period of time, usually between 24 and 48 hours. The curing process draws out moisture from the fish, thereby preserving it and enhancing its flavor.
Related Terms
- Gravlax: A Nordic dish consisting of raw salmon, cured in salt, sugar, and dill.
- Lox: A fillet of brined salmon, often served on a bagel with cream cheese.
- Smoked salmon: Salmon that has been cured and then smoked.
- Sashimi: A Japanese delicacy consisting of very fresh raw fish or meat sliced into thin pieces, often including salmon.
Health Benefits
Cured salmon is a good source of Omega-3 fatty acids, which are essential for heart health. It is also high in protein and Vitamin D, and is a good source of selenium, a mineral that is important for cognitive function, immune system function, and fertility in both men and women.
Risks
While cured salmon has many health benefits, it is also high in sodium, which can contribute to high blood pressure and other health problems if consumed in excess. It is also important to ensure that the salmon used for curing is of high quality and has been handled and stored properly to prevent the risk of foodborne illness.
External links
- Medical encyclopedia article on Cured salmon
- Wikipedia's article - Cured salmon
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