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Smoked Salmon - Tasty Treats From The Sea | A Food-and-Drink Article
While the waters of the Atlantic have been devastatingly over fished today for Salmon to be placed onto countless million dinner tables each year, the waters of Alaska are still very well populated with fish due to the fact of the guidelines fishermen have to follow in Alaska. In the nineteenth century almost all commercial Salmon were pulled from the Atlantic. Being canned in New England to be eagerly shipped off to California in the 1840s, and by the middle of the 1860's the tasty delights were actually being produced in California and then carried off to the east!
Over 70% of Salmon fished today are not even fished, they are farmed. Although Alaska is an exception to this. Alaskan Salmon are not pinned what so ever, they are all free living in the Pacific Ocean up until the time of their return to their birth place in the rivers of Alaska.
Alaskans highly praise the value of the Salmons orange-red flesh and thought that any form of disrespect shown to these fish would cause Sea Gods to take the salmon away.
Without the salmon not only the people and animals would suffer, but the land as well. When salmon return from the sea they bring back nitrogen so that the trees and plants thrive, benefitting the herbivores also. The best way to honor this salmon gift from the gods is to take only what is needed and use all that is taken. So it was vital to develop a way to store the salmon caught during their breeding runs back up their natal rivers. That is where Alaskan Smoked Salmon comes in.
There are many combinations of smoking to choose from when smoking Alaskan Salmon. Things which are considered in the smoking process are the temperatures, and the type of cure to be used. Cold smoking gives a lighter smoked taste, but offer more of the natural flavor of the Salmon, while hot smoking produces a much more smokier taste.
Spices, and cures also play vital roles in the smoking process of salmon. The veterans of smoking often have a priced recipe for their cures. Dry cures are a mix of herbs or fruit,[link widoczny dla zalogowanych], sea salt,[link widoczny dla zalogowanych], and sugar. This is used commonly to produce cursed, not smoked fish. Wet cure means the meat must be soaked in a solution of brine which can contain pepper, sugar,[link widoczny dla zalogowanych], other spices, and salt.
Another important fact that must be taken into count while smoking fish is the actually species of salmon. There are actually give different species of salmon which exist in Alaskan waters,[link widoczny dla zalogowanych], and each offers a different taste in the combination of cures and smoking.
In today's market smoked salmon can be found anywhere for the consumer. The local supermarket variety typically is farm raised and cold smoked, but anyone who is a true connoisseur will seek Alaskan Smoked Salmon. Through the process of smoking and curing Alaskan Salmon have been given a flavor which is comparable to that of vintage fine wine.
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