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An interesting article (in English) tells the history of this package, and various consumer tests of the time

Final recipe After reviewing all the literature I could get my hands on, FDA recommendations on pathogens in cold smoked fish here and here, and testing a number of different recipes, I settled on Marianski's wet-brine recipe that calls for brining salmon fillets in an 80 brine for 9 to 24 hours, depending on thickness

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Eating healthy food is no defense against the buildup of artery plaque for smokers, Dr