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The numbers of ways a smoked salmon can be served vary greatly with the vast number of chefs that love to prepare this delicacy. The differences in the taste of the final meal can even vary with the different process for curing and smoking the meat itself.
In the world there are two distinct areas in which salmon can be found. In the Atlantic a majority of it is from Norway and along the eastern coast of Canada. In the pacific a majority of it is from the stream in Alaska which has a great variety that includes the chinook, sockeye, coho, chum and pink.
The curing of salmon is like any other meat. This involves the rubbing of the salmon with salt, sugar or both along with herbs. This draws the liquid out of the meat and preserves it until it is served. In many cases the cured meat is also smoked, but not in every case.
There are also two distinct ways of smoking the salmon. There is hot and cold smoking process that are in use today. The cold smoking of salmon is done at a temperature below 100F. As a result of this low heat, the meat is not cooked. The better smoke houses expose the meat to highly flavored smoke from oak or hickory tress for a prolonged period of time.
The hot smoking of salmon does cook the meat and dries the skin. To prevent the fat oozing from the meat during the smoking process the salmon must first be prepared in a brine solution. We recommend checking out the Gourmet Food Blog for information on fine eating with emphasis on Caviar as the ultimate gourmet food. http://www.gourmetfoodblog.org/
The consuming of smoked salmon is the preferred way to enjoy this delicacy. The process is easy enough that most anyone can do it themselves. Once it is prepared it can served after being baked, grilled or in pasta and salads. The choice is that of your taste buds.
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