First
created out of necessity by the Inuits, who realized that salting
and smoking salmon
preserved the meat longer, smoked salmon today is a versatile
food. Whether as a course on its own or as a recipe ingredient,
it can be found today in anything from wintertime festive meals
to fresh summer salads.
The quality
of smoked salmon depends on both the grade of the raw fish and
on the transformation process. Salmon has four main origins:
Norway, Scotland, Ireland and the Pacific Ocean in general –
fish from the latter group is known as ‘wild salmon’. Each
origin breeds salmon with different tastes and flesh textures.
Norwegian
salmon comes from the fjords of Norway, with smooth, fellow
flesh that is somewhat pink in colour. Smoked, it becomes melt-in-the-mouth
tender, with an appealing, balanced. From the waters of Scotland’s
legendary lochs, Scottish salmon is sought after by connoisseurs
for its delicate flesh and subtle, refined flavour. The meat
is less oily than that of Norwegian salmon and is slightly orange.
Smoked salmon from the Irish Loughs has firm flesh and is more
flavourful in taste. It is orange-coloured and resembles its
Scottish counterpart. Salmon from these three origins are farmed
using a similar process. Eggs are laid in freshwater, where
the fish then grow for 18 months before being transferred to
seawater for another 15 to 18 months.
The wild
salmon lives free in the Pacific Ocean, generally off
the Chilean coast or in the Baltic sea. The orange-coloured
flesh of the smoked wild salmon is different with a rougher
texture and more robust taste. The wild salmon is generally
born in a lake, where it spends 18 months, before migrating
to the ocean, where it resides for another two years.
When fresh
salmon arrives at production sites, the first step is to cut
off the head. After that, the fat, muscles and bones are eliminated.
Two methods are available for salting: an injection of salt
through needles which goes straight into the meat or the traditional
‘dry salting’ method where salt is put on the top of the filet
to allow a more thorough and slower penetration of the salt.
For smoking, salmon is placed in a room where smoke from burning
wood shavings fills the space. To guarantee a good smoked salmon,
the wood quality is very important: Oak, alder, beech or hop
woods – or combinations thereof – are generally used.
In the west,
smoked salmon is often enjoyed as a starter, with thin slices
dressed up using a variety of condiments and accompaniments.
With the growing popularity of Japanese cuisine, however, we
are seeing more and more tsar filets used to make sushi or to
be eaten as is. The tsar filet is the best part of the salmon
– it comes from the dorsal muscle and is the fleshiest part.
To enjoy
the pure, unique flavour of smoked salmon, eat it on a slice
of lightly toasted bread with butter or as a blinis with sour
cream and a squeeze of lemon. With a glass of dry white wine
or Champagne – or with a shot of iced vodka as is Scandinavian
custom – it’s the perfect starter and will be sure to whet
your appetite for whatever is to come.
