Smoked salmon is a preparation of salmon, typically a fillet that has been cured and then hot or cold smoked. For other uses, see Salmon (disambiguation). ... A fillet, also filet (pronounced or ), is a boneless cut of meat or fish. ... In food preparation, curing refers to various preservation and flavoring processes, especially of meat or fish, by the addition of a combination of salt, sugar and either nitrate or nitrite. ... Wikibooks Cookbook has more about this subject: Smoking Smoking is the process of preserving, cooking, or flavoring food by exposing it to the smoke from burning or smoldering plant materials, most often wood. ...

Presentation

Smoked salmon is popular ingredient in canapés, often combined with cream cheese and lemon juice, or 'bulked out' with other fish. This article does not cite any references or sources. ...

In America, smoked salmon is normally sliced very thinly and is often served on bagels with cream cheese, or on Melba toast with sliced red onion, lemon and capers. For other uses, see Bagel (disambiguation). ... Country of origin United States Region, town Chester, New York Source of milk Cow Pasteurised Texture Soft Aging time none Certification Cream cheese is a sweet, soft, mild-tasting, white cheese that contains at least 33% milkfat (as marketed) with a moisture content of not more than 55%, and a... Melba toast is a very dry, crisp, thinly sliced toast often served with soups and salads, or topped with melted cheese. ... Caper Categories: Plant stubs | Spices | Magnoliopsida ...

In Europe, smoked salmon may be found thinly sliced or in thicker fillets (such as tsar fillet), or sold as chopped 'scraps' for use in cooking. It is often used in pâtés, quiches and pasta sauces. Scrambled eggs with smoked salmon mixed in is another popular dish. Various pâtés and terrines Salmon terrine, with a cream and herb sauce A slice of Bloc de foie gras Pâté (French pronunciation: ; RP pronunciation: ; General American pronunciation ) is a form of spreadable paste, usually made from meat (although vegetarian variants exist), and often served with toast as... Mediterranean quiche In French cuisine, a quiche (IPA: ) is a baked dish that is made primarily of eggs and milk or cream in a pastry crust. ... Percentages are relative to US recommendations for adults. ... Scrambled eggs Scrambled eggs is a dish made from beaten whites and yolks of eggs (usually chicken). ...

Slices of smoked salmon are a popular appetiser in Europe, usually served with some kind of bread. In the UK it is typically eaten with brown bread and a squeeze of lemon; in Germany it is eaten on toast or black bread. Rye bread is bread made with rye flour. ...

Smoked salmon is sometimes used in sushi, though not widely in Japan, and is more likely to be encountered in North American sushi bars, for example in a "BC roll" or "Philadelphia Roll". This article is about Japanese cuisine. ...

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. Binomial name Salmo salar Linnaeus, 1758 Atlantic salmon, known scientifically as Salmo salar, is a species of fish in the family Salmonidae, which is found in the northern Atlantic Ocean and in rivers that flow into the Atlantic. ... The Bay of Fundy (French: ) is a bay located on the Atlantic coast of North America, on the northeast end of the Gulf of Maine between the Canadian provinces of New Brunswick and Nova Scotia, with a small portion touching the U.S. state of Maine. ... For other uses, see Salmon (disambiguation). ...

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 elesewhere, 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 elsewehere, may be termed 'Smoked Scottish salmon' . ^{[1] [2]}

Cold Smoking

Most smoked salmon is cold smoked. The cold smoking does not cook the fish, resulting in a delicate texture. 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 is very rare and very expensive and usually only available from specialist dealers. It is prized for its 'meaty' flavour and 'naturalness' compared to the 'flabby' texture of farmed salmon. There has been much overfishing of wild stocks and organisations such as the North Atlantic Salmon Conservation Organization have tried to have all commercial fishing stopped; on the other hand there are concerns about the effects of salmon farms on the environment and on wild stocks, and about some of the chemicals and feeds that they use. A demonstration aquaculture facility Fish farming is the principal form of aquaculture. ... Alternative meaning: North American Students of Cooperation The North Atlantic Salmon Conservation Organization (NASCO) is an international organization established under the Convention for the Conservation of Salmon in the North Atlantic Ocean from October 1, 1983. ...

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, G. for Salmon) or Yiddish. Lox is salmon, typically a filet, that has been cured, and then often it is cold smoked. ... Yiddish (ייִדיש, Jiddisch) is a Germanic language spoken by about four million Jews throughout the world. ...

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. For other uses, see Trout (disambiguation). ...

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. Cured salmon and other fish recipes have been found in many cultures stretching from the people of early to modern Scandinavia to the Native Americans. ... For other uses, see Scandinavia (disambiguation). ... Look up Gravlax on Wiktionary, the free dictionary Gravlax (Swedish language), also known as Gravad laks (Danish language) and Gravlaks (Norwegian language), is a Scandinavian appetizer consisting of thin slices of salmon cured in salt, sugar and dill. ...

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. Look up Kipper in Wiktionary, the free dictionary. ... Cured salmon and other fish recipes have been found in many cultures stretching from the people of early to modern Scandinavia to the Native Americans. ...

See also

• Lox (salmon)

This article does not cite any references or sources. (August 2007) Please help improve this article by adding citations to reliable sources. Unverifiable material may be challenged and removed.

Lox is salmon, typically a filet, that has been cured, and then often it is cold smoked. ... Image File history File links Question_book-3. ...

References

1. ^ FSA - Food Origin Labelling Accessed 26/11/2007 (PDF)
2. ^ Houston Press - ' Put Down That Fish! ' - August 9, 2001 Accessed 26/11/2007