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Smoked Salmon Triumph in the Fish Market

By: Joe Mueller


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Salmon have been abundant in Alaskan waters for thousands of years and remain so today, while American Atlantic waters have been sorely impacted by overfishing. Salmon was so frequently on the menu in early New England that indentured servants insisted on a clause in their contracts limiting salmon to one meal a week. Then in the nineteenth century most commercial salmon came from the Atlantic. It was canned in New England and shipped to California beginning in 1840. By 1864 the process was reversed, with canned salmon produced in California and sent east.

Today all Atlantic salmon come from Canada or Europe, while the waters of Alaska still teem with fish. This is due to modern methods of managing the seasonal fisheries in Alaska. Of the one billion pounds of salmon produced commercially worldwide, about 70% comes from farms, but not so in Alaska. All Alaskan salmon are wild, living free in the waters of the Pacific Ocean before returning to the rivers where they were born.

Alaska is also the home to over 130 species of predators which also consume Salmon. For this reason among others the Salmon market in Alaska is watched closely for any overfishing that could cause instabilities in the Alaskan environment. This is why there are such vast numbers of the wonder fish today.

Alaska is also the home of wolves, bears and another 130 other species. This made Salmon a very common meal for these animals, and for the Native people of Alaska as well due to the ease of preservation and its flavor when smoked. The fish oils are retained while smoking and alter the taste while being smoked, thus making it a glamorous meal for the people.

Smokers will blend different types of wood, the period of time used to smoke, and temperatures to obtain the best tasting fish. Specific woods offered certain flavors to the fish, Alder would give one taste, apple another, and cedar for a third. The time spent smoking the fish affects the flavor as well, and hot smoking produces a more powerful smoke flavor and a much drier fish. Cold smoking will offer a weaker smoked flavor and a more oilier or soft texture.

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, sea salt, 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, 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, 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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Many times, to get the the freshest honey smoked salmon just order online from a respected salmon portal. When you simply must have the best, visit Smoked Salmon Gift Sets and get a 4oz Smoked Sockeye Salmon.



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