In the Atlantic basin all smoked salmon comes from the
Atlantic salmon, much of it farmed in Norway, Scotland, Ireland and the east coast of Canada (particularly in the
Bay of Fundy). In the Pacific, a variety of
salmon species may be used. Because fish farming is prohibited by state law, all of Alaska's salmon species are wild Pacific species. Pacific species of salmon include
chinook ("king"),
sockeye ("red"),
coho ("silver"),
chum ("keta"), and
pink ("humpback").
Cold smoking Most smoked salmon is cold smoked, typically at 37 °C (99 °F). Cold smoking does not cook the fish, resulting in a delicate texture. Although some smoke houses 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. Originally, prepared fish were upside hung in lines on racks, or tenters, within the kiln. Workers would climb up and straddle the racks while hanging the individual lines in ascending order. Small circular wood chip fires would be lit at floor level and allowed to smoke slowly throughout the night. The wood fire was damped with sawdust to create smoke; this was constantly tended as naked flames would cook the fish rather than smoke it. The required duration of smoking has always been gauged by a skilled or 'master smoker' who manually checks for optimum smoking conditions. In Britain the smoking process has changed over the years and many contemporary smokehouses have left behind the traditional methods using brick kilns, in favour of commercial methods. Only a handful of traditional smokehouses remain such as John Ross Jr (Aberdeen) Ltd and the Stornoway Smokehouse in the Outer Hebrides. The oldest smokehouse in Scotland is the Old Salmon Fish House built on the banks of the River Ugie in 1585, although not at first for smoking. The oldest smokehouse in England is the 1760 Old Smokehouse in Raglan Street, Lowestoft. Smoked salmon was also brought into London's East End by
Jewish immigrants from Russia and Poland in the late 19th century. They smoked salmon as a way to preserve it as refrigeration was very basic. In the early years, they were not aware that there was a salmon native to the UK so they imported Baltic salmon in barrels of salt water. However, having discovered the wild Scottish salmon coming down to the fish market at
Billingsgate each summer, they started smoking these fish instead. The oldest salmon smoker in the world, H.Forman & Son, is based in East London and dates back to 1905 remaining within the same family. Their "London Cure Smoked Salmon" became the first ever London-based food to be awarded "
Protected Geographical Indication" status Indigenous peoples in the Pacific Northwest and Alaska have a cold smoking style that is unique, resulting in a dried, "jerky-style" smoked salmon. In the Pacific Northwest this style of salmon has been used for centuries as a primary source of food for numerous indigenous people. Traditionally smoked salmon has been a staple of north-western American tribes and Canadian First Nations people. To preserve it indefinitely, the fish is now typically pressure-cooked.
Hot smoking Commonly used for both salmon and
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. It is essential to brine the salmon sufficiently and dry the skin enough to form a
pellicle prior to smoking. Without a sufficient pellicle,
albumin will ooze out of the fish as it cooks, resulting in an unsightly presentation.
Brining salmon There are three main curing methods that are typically used to cure salmon prior to smoking. • Wet brining: Brining in a solution containing water, salt, sugar, spices, with (or without) sodium nitrite for a number of hours or days. • Dry curing: This method is a method often used in Europe, in which salmon fillets are covered with a mix of salt, sugar, and sometimes other spices (traditional London Cure smoked salmon uses salt only). Dry curing tends to be faster than wet brining, as the salt tends to draw out moisture from the fish during the curing process and less drying time is needed in the
smokehouse. • Injection: This is the least typical method as it damages the delicate flesh of salmon. This is the fastest method of all as it injects the curing solution — hence allowing a faster cure throughout the flesh. The proteins in the fish are modified (denatured) by the salt, which enables the flesh of the salmon to hold moisture better than it would if not brined. In the United States, the addition of salt is regulated by the FDA as it is a major processing aid to ensure the safety of the product. The sugar is
hydrophilic, and adds to the moistness of the smoked salmon. Salt and sugar are also
preservatives, extending the storage life and freshness of the salmon. Table salt (iodized salt) is not used in any of these methods, as the iodine can impart a dark color and bitter taste to the fish.
Curing Indian hard smoked salmon is first
kippered with salt, sugar and spices and then smoked until hard and jerky-like. See
cured salmon. The
Scandinavian dish
gravlax is cured, but is not smoked. == Packaging ==