Wiltshire Smokehouse is passionate about smoked fish. We are also committed to helping people understand the many health benefits of smoking fish. There are many reasons to eat smoked salmon, smoked trout, and smoked mackerel in 2021. Let’s look at five of them today.
Omega 3 fatty acid levels are high in salmon and mackerel smoked fish. These fatty acids are very beneficial for our heart health. They help to lower inflammation, manage heart rhythm, and lower blood fats. These compounds can also reduce plaque buildup in blood vessels. These polyunsaturated acid benefits can be quickly and effectively incorporated into smoked fish.
After the fish has been harvested, it is dried and cured. It is then smoked in controlled and high-temperature environments to impart a unique flavor and succulent taste. It is low in fat and oil, which can be used to cook these meats. This can help you lose weight or maintain a healthy weight.
Curing meat removes moisture from the product. The raw meat can be dehydrated, making it less favorable for bacteria and mold growth. The shelf life of cured meat is much longer than that of fresh. Fresh salmon, for example, should be kept refrigerated and consumed within two days. For smoked salmon, however, you can store it for up to 2 weeks if not opened and one week if open.