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.
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.