© Leclaire & Schenk
Smoked Salmon used to be very expensive, because all salmon were caught in the wild, and quality could vary. With the advent of salmon farming, while Smoked Salmon hasn’t gone down in price, it has pretty much stayed the same while the price of everything else around it went up.
Many people prefer Smoked Salmon that has been made from farm-raised salmon: farmed salmon is raised for the exact balance of fat content that many salmon lovers prefer, and the flavour is in the fat.
Salmon is cured first before smoking. Dry-curing is the best, but only if done by a knowledgeable curer. Otherwise, a brine cure is not only faster, but also a better way to ensure more consistent results.
Smoked Salmon can vary in the degrees of smokiness from light to heavy, depending on the style of how it was prepared.
Salmon smoked at around 76 F (24 C) is referred to as “cold smoked salmon” owing to the low temperature used.
If unopened, refrigerate Smoked Salmon for up to two or three weeks. Opened, up to one week.
Though absolute purists might object, it does freeze fine for up to 3 months, and thaws very quickly.
Double-wrap it to freeze it.
If you want to be able to draw on it a few slices at a time, wrap it accordingly.
Smoked Salmon with Capers
© Paula Trites
© Denzil Green