Molecular orbital theory rests on the notion that atomic orbitals are combined to form molecular orbitals. Because electron density from each atom is spread out over the span of the entire molecule, the electrons are lowered in energy. This accounts for the stabilization that occurs during bonding.
Hot-Smoked Salmon. Hot-smoked salmon produces fish that is cooked entirely through. The process, which occurs between 120 and 180 degrees Fahrenheit, takes between six and 12 hours. Unlike cold-smoked salmon, hot-smoked salmon flakes and is most frequently sold in filets rather than slices or sides. A 3-ounce serving of hot-smoked salmon contains 99 calories per serving but only 571 milligrams of sodium. It contains the same amount of phosphorous and potassium as cold-smoked salmon.
Smoked salmon is a blanket term for any salmon: wild, farmed, fillet, steak, cured with hot or cold smoke. Lox refers to salmon cured in a salt-sugar rub or brine (like gravlax). Nova is cured and then cold-smoked (unlike lox or gravlax). Thereâs also hot-smoked salmon, which is cured, then fully cooked with heated wood smoke. Now, to acknowledge the purists.