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.
Instead of going by internal temperature, as you would for ready to eat smoked fish, it's determined by weight loss. Weight loss is moisture loss, and as the fish dries, its texture becomes more suitable for canning. For good quality, moist canned smoked fish, a 10% loss of weight is what you're looking for..125 x 100 = 12.5% (total weight loss). This smoked fish would be slightly dry after canning. One thing to remember about canning smoked fish is that the oilier the fish, the more moist it will be. An oily fish, like good salmon, will be more moist when dried to 12.5% weight loss than a less oily fish would be.