What does hot-smoked mean on a menu?
Hot-smoked
Smoked and cooked at the same time over warm smoke, so it comes out flaky and fully done.
What it does to the food
Flaky, firm and juicy with a deeper, woodier smoke than cold-smoked. Salmon turns into soft, smoky flakes.
Where you’ll see it
Hot-smoked salmon and trout on salads, dips and boards, plus barbecue, which is hot-smoking taken low and slow.
Related words
- cold-smoked
- cedar-planked
- barbecue