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Smoked salmon is a preparation of salmon, typically a filet that has been cured and then hot or cold smoked. Due to its moderately high price, smoked salmon is considered a delicacy.
Production
In the Atlantic basin all smoked salmon comes from the Atlantic salmon, much of it farmed in Norway, the East coast of Canada (particularly in the Bay of Fundy) and Chile. In the Pacific, a variety of salmon species may be used.
[edit] UK labelling of smoked salmon
In the UK, under Food Labelling Laws, only Smoked Salmon produced totally in Scotland (from fishing or farming to packaging) can be called 'Scottish Smoked Salmon' . If salmon is sourced from elsewhere, then subsequently smoked in Scotland, it cannot be labelled as such, but may be labelled 'Salmon smoked in Scotland' . Alternatively, Scottish sourced salmon that is then smoked elsewhere, may be termed 'Smoked Scottish salmon' .[1][2]
[edit] Cold smoking
Most smoked salmon is cold smoked, typically at 37°C (98.6°F). The cold smoking does not cook the fish, resulting in a delicate texture. Although some smokehouses go for a deliberately 'oaky' style with prolonged exposure to smoke from oak chips, industrial production favours less exposure to smoke and a blander style, using cheaper woods.
Scottish and Irish smoked salmon is considered a delicacy, even with increased availability since the advent of fish farming from the 1970s. Smoked wild salmon is still available, but in Europe is very rare and very expensive and usually only available from specialist dealers. In North America, Alaskan wild salmon is commonly smoked, and many Alaskans have their own smoker or even a small smokehouse. It is prized for its 'meaty' flavour and 'naturalness' compared to the 'flabby' texture of farmed salmon.
Cold smoked salmon is sometimes known in Canada and the United States as lox, particularly on the East Coast, the word being borrowed from German (Lachs: German for salmon) or Yiddish.
[edit] Hot smoking
Normally used for trout, hot smoking 'cooks' the salmon making it less moist, and firmer, with a less delicate taste. It may be eaten like cold smoked salmon, or mixed with salads or pasta.
[edit] Brining Salmon
Before smoking, salmon is often cured in a brining solution which contains salt, sugar or another type of sweetener, and optionally seasonings to add flavor. The proteins in the fish are modified by the salt, which enables the flesh of the salmon to hold moisture better than it would if not brined. The sugar is hydrophilic, and also adds to the moistness of the smoked salmon. Salt and sugar are also preservatives, extending the storage life and freshness of the salmon.
[edit] Curing
Main article: Cured salmon
Although superficially similar to smoked salmon, and often served alongside it or as an alternative, the Scandinavian dish gravlax (or grave salmon), is not smoked but cured. It can be used to flavor cream cheese and other spreads.
Indian Hard Smoked Salmon (once known by the term "squaw candy") is first kippered with salt, sugar and spices and then smoked until hard and jerky-like. See cured salmon.
Info Taken from Wikipedia.com
Credits to Wikipedia.com
http://en.wikipedia.org/wiki/Smoked_salmon
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