Table of Contents
How to make candied salmon safely
1. Curing or preservation process
2. Drying
3. Fumigation
4. Cooling
Jakarta, goldensamoyed Indonesia
—
Lately
Candied Salmon
or salmon candy is busy appearing in
social media
.This snack consists of pieces of salmon that go through a process of curing, smoking, then glazed with maple syrup until it looks like candy.
This dish is dark pink in color, sweet in taste and chewy in texture.Because it looks appetizing, many people want to try making it themselves at home.
IPB University microbiology expert, Anton Suwanto, emphasized that processing candied salmon is basically safe.However, the risk of exposure to pathogens can increase if they are made carelessly.
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“Fish meat itself is prone to spoilage. Apart from that, it can also be contaminated by pathogenic bacteria if it is not handled properly,” said Anton, Wednesday (10/12), as reported by detik.
The process of curing with salt does help protect food, but the condition of raw salmon and the unstable temperature of a home refrigerator can increase the risk of cross-contamination.
If there is exposure to pathogens and the product is still consumed, digestive disorders and fatal conditions can occur, especially if the bacteria produce toxins.
How to make candied salmon safely
To be safer, the process of making candied salmon needs to follow the right processing steps, not just marinating the fish overnight.
According to Hunter Angler Gardener Cook, here’s how to make it:
1. Curing or preservation process
Soak the salmon in a mixture of salt and brown sugar.Place a 1/4 inch layer of salt and sugar on the bottom of the dish, then lay the salmon pieces skin side up.
Cover the entire surface of the salmon with salt and sugar.When making two layers, make sure they do not touch.Store in the refrigerator for 30 minutes to 3 hours.The longer the curing process, the saltier the final result.
2. Drying
Once curing is complete, the mixture will be wet.Rinse the salmon with cold water, then pat dry with paper towels.Place the salmon pieces on a drying rack skin side down.
This stage helps form a sticky layer so that the smoke sticks perfectly during the smoking process.Drying can be done in a windy place for 2 hours or overnight in the refrigerator.
3. Fumigation
Traditionally, candy salmon is cold smoked for several days.If this is not possible, smoke by gradually increasing the temperature to 165-200°F (approximately 74-93°C).
The minimum smoking time is 3 hours and can be extended up to 6 hours for harder results and a stronger smoke aroma.Every 90 minutes to 2 hours, brush the salmon with maple syrup to create a sweet coating while reducing the white sediment (albumin) that appears due to the increase in temperature.
4. Cooling
Once the surface of the salmon looks shiny, remove from the smoker and place on a rack to cool to room temperature.Apply the maple syrup last, then let it dry.
Candied salmon can last up to a week in the refrigerator, and longer if stored with a vacuum seal.
Proper processing makes candied salmon safer to consume.However, careless methods, for example just marinating raw salmon in the refrigerator without curing and smoking, can increase the risk of harm.
(nga/tis)
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