Smoked Salmon - The Bacon of the Sea

Typically, smoking is considered an excellent way to prepare salmon. The process basically starts with curing a fillet which is then smoked hot or cold thereafter. With its relatively high price, smoked salmon is regarded as a delicacy. The Atlantic salmon is the source of all smoked salmon in the Atlantic basin. Much of these fishes are farmed in Chile, Norway and the Bay of Fundy in Canada’s east coast. The conservation of the fish uses primarily salt in the traditional method: a salmon fillet is covered with salt and then rolled. But in most industrial processes, the salt is introduced into the fish and often results in an artificial taste. The label “dry salting” will let you know that the salmon was dried the traditional way.

Cold Smoking and Hot Smoking

For the cold smoking process, the salmon is characteristically smoked at about 98ºFahrenheit. Because the fish is not cooked with cold smoking, the resulting smoked salmon has a delicate texture. Oak chips are used by smokehouses to create a deliberate oaky style with lengthened exposure. However, cheaper woods are used with industrial production resulting to a blander taste.

Hot smoking, on the other hand, is commonly used for both salmon and trout. The fish is cooked in the process resulting to a less moist and firmer fish meat. Even with a less delicate flavor, hot smoked salmon are best with pasta or salads. They can also be eaten in a similar fashion to the cold smoked variety. Sufficient brining is essential during the preparation and the skin should be dry enough to form a pellicle before smoking.

Prior to smoking, a brining solution is used for curing the salmon. The solution typically contains salt, sweeteners like sugar and other seasonings may be included for extra flavor. The salt modifies the fish proteins therefore enabling better moisture retention of the salmon flesh compared when it will not go through the brining stage. Sugar also enhances the moistness of smoked salmon. And to top all of these benefits, both sugar and salt act as preservatives that help prolong the storage life of the salmon.

Since fishing for salmons commercially is prohibited in several countries, this dish is not common in day to day menus. The price of smoked salmon is quite expensive making it a definite treat for people who are fascinated with its taste. Aside from being scrumptious, smoked salmon is a good food for the heart. The high concentration of omega 3 oils and vitamin E serves as antioxidants that protect your heart from coronary diseases.

Usually bulked out with other fish or combined with lemon juice and cream cheese, smoked salmon is a well-liked ingredient in canapés. Smoked salmon in the US is usually thinly sliced and served on toasts and bagels along with lemon, capers, onions and cream cheese. Smoked salmon may be served in thicker fillets or used for cooking in the form of chopped ‘scraps’ in Europe.