Nursing License Map makes its best effort to keep content accurate; however, the official source is the State Board of Nursing. Make sure to confirm licensing requirements with the South Carolina State Board of Nursingbefore applying for licensure or renewal. Last updated: 1/21/2015.
Refrigeration. Hot-smoked salmon has a slightly higher longevity than cold-smoked salmon. You can safely store it in the refrigerator for one to two weeks. With cold-smoked salmon, you should use it within three days.
Kippered Salmon is smoked at a higher temperature than smoked salmon, around 180 F (82 C.). The hot smoke makes the salmon more flaky and taste more cooked.It's also called hot smoked salmon, referring to the temperature.It is eaten as sold, no further cooking is done.ippered Salmon is smoked at a higher temperature than smoked salmon, around 180 F (82 C.). The hot smoke makes the salmon more flaky and taste more cooked.