Many consumers love our extensive product line, but not many people know the difference between our cold smoked and hot smoked products. While cookbooks and industry professionals differ on what specific temperature differentiates hot versus cold smoke, the biggest distinction is in the choice of the smoking chamber.
Hot smoked products are smoked in the same chamber as the burning wood, which means the temperature is high enough to cook the protein. On the other hand, cold smoked products are flavoured by smoke originating from an external firebox and usually undergo an initial curing process.
Our Nanuk Maple Smoked Sockeye Nuggets are a great hot smoked choice. Ocean Wise recommended these skinless and boneless bites are produced from No. 1 Grade Pacific Sockeye salmon. Flavoured with natural wood smoke and real Canadian maple syrup, the premium quality bites are perfect to serve as a snack, canapes, or hors d’oeuvres. They’re high in Omega-3 fatty acids and protein, making them ideal for when you’re on the go. All you have to do is thaw and serve.
We recommend serving our nuggets alongside a creamy dill sauce – recipe below.
Creamy Dill Sauce
Makes 1 cup
Ingredients
1 cup mayonnaise
2 tablespoons fresh lemon juice
¼ cup chopped fresh dill
2 garlic cloves, diced
½ cup cornichons, chopped finely
Pickled capers for garnish, optional
Sea salt and black pepper, to taste
Whisk all ingredients except for capers together in a small bowl. Taste and adjust seasonings as desired. Refrigerate until ready to serve, preferably for at least 2 hours. Enjoy!
For more information on how to order from us, please reach out to your local Oceanfood Sales office.
