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Did You KNOW How COLD‑SMOKED Salmon STAYS Raw Yet SAFE? | Mixed caps increase visual impact


This ancient survival secret smoked salmon so perfectly it’s silky-soft AND safe to eat raw — you won’t BELIEVE how they do it!”



Did You KNOW” grabs attention For centuries, smoked salmon wasn’t just a delicacy—it was a lifeline. In icy climates, people needed a way to preserve their fresh catches through harsh winters, and smoking or salting fish over open flames became their survival secret. Today, this ancient technique is taken to high-tech extremes. It all starts aboard the fishing trawler, where salmon are gutted and frozen immediately to lock in freshness.

At the smokehouse, the icy fish are gently thawed using specialized brushes and cold water maintained just above freezing to stop bacterial growth. Then, each salmon is split down the center, separating the fillets along the backbone. The central bone is removed by a machine that also grinds any leftover flesh into minced salmon, wasting nothing. Skilled workers trim the fillets with razor-sharp knives, removing fat, fins, and tiny bones to prep the fish for curing.

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