Smoked Seafood FAQ
Do you need to refrigerate this product?
Absolutely, all of our smoked products are fresh with no preservatives. All of our smoked fish, including vacuum packaged items need to be refrigerated. Laszlo’s Smoked Fish can be refrigerated (at 38 degrees F. or less) for up to 14 days. Vacuum packed fish can last up to 4 months, refrigerated.
Why is smoked salmon so expensive?
- Raw salmon and other varieties of seafood products are expensive and the price continues to rise along with fuel costs.
- Weight loss is close to 50% from the filleting and smoking process.
- It takes a full day to process and smoke our salmon. Quality is a slow deliberate process.
How do we smoke our fish?
Laszlo’s Smoked Fish starts with only the freshest, highest quality fish available. We begin cleaning and preparing immediately upon delivery. Finely chipped Hickory wood gives our smoked fish it’s own mild distinct flavor. Our unique delicately spiced brine is prepared in advance to ensure the highest quality product. After soaking over night, the fish is cooked in our Pro-Smoker over a period of 6 hours, giving it a delightfully smoked flavor, sure to tickle your tastebuds.
Do we use any artificial ingredients or preservatives?
No. We do not use any artificial ingredients. Our ingredients are hardwood smoke, apple juice, soy sauce, brown sugar, herbs and spices.
Are there health benefits of eating fish?
The cardio-protective value of long-chain omega-3 polyunsaturated oils found in certain types of fish (including salmon, mackerel or herring) has now been supported by the results of many studies. Reuters Health reported in January that researchers at Brigham and Women’s Hospital in Boston, Massachusetts, found that fish-rich diets “are associated with a 52% lower risk of sudden death” compared with diets containing little or no fish.
Harrison and Burr point to the results of a 1989 study, which found that heart attack survivors who ate oily fish twice a week had a 29% drop in their 2-year death rate, compared with patients who did not follow such diets.
What are omega-3 fatty acids?
Omega-3 fatty acids are one type of polyunsaturated fatty acid. A second type are called omega-6. Monounsaturated fatty acids are from the omega-9 family of fatty acids. Only omega-9 fatty acids can be synthesized by our bodies. We must obtain omega-3 and omega-6 fatty acids from the foods we eat.
Why is there interest in Omega-3 Fatty Acids?
It has been known for many years that polyunsaturated fatty acids play a role in reducing the risk of heart disease. Current research findings suggest that omega-3 fatty acids help lower blood triglyceride levels. Omega-3 fatty acids are also required for normal growth and development and good vision.
A study of about 5,000 people (55 years +) in a suburb of Rotterdam, found that dementia was most strongly associated with a diet high in fat and saturated fat. The results of this study suggest that eating a diet high in total fat, saturated fat and cholesterol may increase the risk of senility whereas the consumption of fish may reduce the risk of senility, as we grow older. Perhaps grandma was right after all when she said, “fish is brain food!”
Cold-water fish tend to have the highest proportion of omega-3 fatty acids in their meat, and this includes salmon and mackerel. According to an Australian researchers report, eating tuna, salmon, or other fish rich in omega-3 fatty acids once a day as part of a weight-loss plan can help you lose weight and improve your overall health.
Is smoked seafood safe to eat?
All available reports and data indicate that only a few species are of concern, including swordfish, pelagic shark species, tilefish, and king mackerel. The species that are listed as potentially being at risk are predator fish that are relatively long-lived, and may accumulate mercury in their tissue by a process called bio-accumulation. As they are high end predators, they tend to accumulate materials found in their food supplies, and over time the materials such as mercury may accumulate to potentially dangerous levels. Most health advisories target pregnant and nursing mothers, and young children as being most at risk.
