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.
Salmon can be kept fresh in your refrigerator for up to two days. As soon as you bring your salmon home, unwrap it and wipe it down with a damp towel then wrap it in plastic wrap and place it in the coldest area of your refrigerator. This is typically the back of the bottom drawer in the refrigerator.
Hot-smoked salmon is cooked in the process of smoking, whereas cold-smoked salmon (like Lox) is cold-smoked, with the product never exceeding 85Â° F. Hot-smoking accomplishes two ends: (1) flavoring and preserving the fish with smoke, and (2) cooking it just until the flesh is denatured, or opaque.ot-smoked salmon is cooked in the process of smoking, whereas cold-smoked salmon (like Lox) is cold-smoked, with the product never exceeding 85Â° F. Hot-smoking accomplishes two ends: (1) flavoring and preserving the fish with smoke, and (2) cooking it just until the flesh is denatured, or opaque.