The different types of salmon from around the world and how smoked salmon is prepared

Smoked salmon, long considered a popular favorite for its delicate flavor and compatibility with many other types of cuisine is often the preferred choice among the many smoked food options on the market today.

Found in most gourmet sections of general supermarkets and at finer food markets where smoked foods have featured aisles, smoked salmon is reliably available. As smoked salmon is considered a delicacy to most, it is used often during the holiday season and is given in boxed gift sets. Many of these smoked salmon gift boxes come with specialty items including gourmet crackers and spreads of specialty mustards and cheeses to accompany the taste of the salmon. Some of the pricier gifts sets can also contain bottles of specialty wines or sparkling ciders, meant to compliment the flavors of the smoked salmon.

Most smoked salmon purchased in America hails from the Atlantic. This gives rise to the name “Atlantic Salmon” which is the most commonly sold in American stores today. While salmon used in smoking is most notably supplied from the Norwegian salmon farming markets, fresh caught salmon is also used and harvested yearly per season from Chili or Canada’s east coast region. Norwegian salmon is considered of better quality than the generally caught salmon which is commonly more available in the American market. Norwegian salmon is farmed using certain feeding and breeding techniques which are said to enhance the flavor and tenderness of the finished smoked salmon product. The island of Ireland is surrounded by the Atlantic Ocean. Its clean unspoiled waters is the habitat of a vast variety of fish, shellfish and crustaceans and It is the ideal environment for a premium salmon.

While most smoked foods are generally prepared using prolonged, high heat generated flavoring techniques, smoking salmon can be done either of two ways including hot smoking or cold smoking the fish. In hot smoking, the fish is prepared over heated and slow burning embers, which slowly removes moisture from the meat. Some who have a preference for a dryer salmon with a firmer texture might choose this method of smoked salmon preparation. Cold or cool smoking of the salmon, suggests using a smoking method where the smoke room temperature stays between 68 and 90 degrees Fahrenheit. Cold smoking produces a decidedly tender salmon meat with a lighter and sweeter smoked flavor.

Smoked salmon can be enjoyed in a variety of ways thus making it a marvelous and often preferred dish for parties and event menus. As a spread, salmon can be mixed with cream cheese, diced chives and olives and served chilled for use with dark breads or toasted croutons. Smoked salmon makes a delightful addition to salads as well. With mixed greens such as spinach, kale and red cabbage, the delicate flavor of smoked salmon blends well to create a light and tasty dish. Traditionally, smoked salmon is served thinly sliced for use on bagels with a side of cream cheese spread. But can also be served as a main menu item when warmed and served with a side of wild rice and gently seasoned baby carrots.

Whether serving smoked salmon with other smoked foods, as a finger food or canapé at parties or as a main dish with complimentary sides, the lovely, light and smoky flavor of this marvelous fish makes smoked salmon one of the finest choices for any menu need.

By: Alan Wulz

Article Source: http://www.directorys.uniquearticles.info

Off the west of Ireland is a location suited to Organic salmon rearing. It is rugged and is recognised as one of the most exposed areas in Europe and the salmon are able to swim in the strong sea currents and shoal naturally. Smoked salmon can be enjoyed in a variety of ways thus making it a marvelous and often preferred dish for parties and event menus.

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