Smoked Alaska salmon is a decadent food that is also quite healthy. While many people enjoy smoked salmon appetizers most do not really know what goes into making it, nor how to properly prepare it. Smoked salmon is usually a fillet that has been treated and marinated. It is then smoked, either in a hot or cold smoke house. It is usually quite an expensive food but the price can be well worth it.
One of the more popular recipes for smoked Alaska salmon is canapes. Some people also indulge in a combination of cream cheese and smoked salmon either on crackers, in a sandwich or just on its own. The salmon is purchased in very thin slices and then put onto bagels. Another very popular recipe for smoked salmon appetizers is to put the smoked Alaska salmon onto a cracker along with capers and red onion.
In the Atlantic area of the world you will commonly find species of salmon coming from Canada and Norway. In the Pacific regions of the world you will notice the majority of the salmon comes from Alaska. This Alaska salmon is reputed to be the most delicious.
There are two main ways to prepare smoked Alaska salmon, either by hot smoking or cold smoking. A vast majority of smoked salmon is processed by means of cold smoking. This is done at a temperature of approximately 30C. This does not cook the fish at all. The result is smoked salmon which is very delicate and raw, yet delicious. Oak chips are used by most smokehouses. This ensures an oak-like taste and smell enjoyed by most people. The larger companies however often use cheaper woods that leave the salmon with a less smoky style and a different texture and taste. That is whythe smaller producers of smoked Alaska salmon seem to produce the best tasting and highest quality products.
You will also find some smoked salmon that is producedvia hot smoking techniques. This is more popular for trout and other species than it is for salmon, however, as hot smoking can make salmon less moist and a lot tougher. Smoked Alaska salmon is a delicacy due to its light and soft texture which is why hot smoking is not often used.
Many people prefer the taste and quality of smoked Alaska salmon that is wild, it is more difficult to find, however. Salmon has been drastically over fished in recent years and thus there have been some stringent laws applied. While these laws were meant to help salmon survive, wild Alaska salmon is fast becoming an expensive delicacy. The increased salmon production as a result of salmon farms has also had some negative effects on the species due, in part, to the increased use of chemicals and other additives.
In spite of the difficulties in finding wild Alaska salmon, smoked Alaska salmon remains a healthy and delicious treat.
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