Everything you need to know about smoked salmon

 

In the attractive and ever-changing world of hospitality, where the quality and variety of services offered are essential for success, smoked salmon stands out as a culinary treasure that delights the most discerning palates in restaurants worldwide.

 

With its distinctive flavor and tender flesh, smoked salmon has become an almost obligatory choice for those who want to offer a tasty and healthy alternative to customers who do not wish to consume meat appetizers or simply prefer to enjoy a good fish-based dish throughout the year.

 

In this article, we will explore its artisanal smoking process, its unique characteristics, and the various ways it can be used to enrich culinary creations.

 

We will also learn about the different types of smoked salmon available, from the delicate and smooth Scottish smoked salmon to more intense variations, such as Norwegian smoked salmon. We will see how smoked salmon can be used in a wide range of dishes, from appetizers to salads, from main courses to gourmet sandwiches.

 

Origin of Smoked Salmon

The technique of smoking fish has been used since ancient times to preserve food for extended periods. Its earliest traces are found in North America, but if we were to identify the population that, more than any other, centered its life around this product, we must look to the Celts. For them, salmon was a sacred animal, bearer of ancient wisdom, and they loved to smoke its meat over the fire just before winter arrived.

 

Following the Roman invasion, salmon also entered the diet of Southern Europe. It was on this occasion that the name was coined: "salmo" was the name given by the Romans, while "salar" was what the Celts called it. From this moment on, the technique of smoking salmon spread throughout Europe, reaching Russia where it quickly gained the favor of the Tsar.

 

However, it was only in the 19th century that smoked salmon became widespread thanks to the cold smoking technique, developed in Scotland and later disseminated throughout the continent. Thanks to this innovation, salmon soon found its way onto the tables of homes and restaurants across Europe.

 

Today, smoked salmon is produced worldwide—in Scotland, Norway, Canada, Australia, and the United States. We can consume it in various forms and with many accompaniments.

 

Types of Smoked Salmon

There are two main types of smoked salmon: cold-smoked salmon and hot-smoked salmon. Cold-smoked salmon undergoes this process at a temperature generally around 25°C for several hours. On the other hand, hot-smoked salmon is produced at temperatures usually ranging between 80 and 90°C for a shorter period. The latter method produces a bolder flavor and firmer texture.

 

As for the varieties of smoked salmon available on the market, among the most popular types are:

 

- Scottish Smoked Salmon: Perhaps the most well-known and appreciated variety worldwide. It is cured with salt and sugar and cold-smoked for several hours to achieve a distinctive and delicate flavor.

 

- Pacific-style Smoked Salmon: Produced along the west coast of North America, it is known for its strong smoked flavor. It uses a hot-smoking technique.

 

- Gravlax Smoked Salmon:A Swedish variety cured with salt, sugar, dill, and other spices before being cold-smoked. It has a delicate taste with a sweet touch.

 

- Norwegian Smoked Salmon:Another very popular type produced worldwide. It is hot-smoked for a short period, resulting in a bolder flavor and firmer texture compared to the Scottish variety.

 

Differences between Wild and Farmed Salmon

 

Wild and farmed salmon differ not only in their origins and growth methods but also in taste. The main differences concern their diet, the environment in which they grow, and the physical activity they engage in. Here are some common distinctions in taste between wild and farmed salmon:

 

1. Diet:

   - Wild Salmon: The diet of wild salmon is varied and natural. These fish feed on plankton, crustaceans, and other marine organisms present in their natural habitat. This diet contributes to a richer and more complex flavor.

   - Farmed Salmon: Farmed salmon is often fed formulated feeds containing cereals, vegetable oils, and other ingredients. This diet can influence the taste of the fish, making it sometimes less intense and aromatic than wild salmon.

 

2. Environment:

   - Wild Salmon: Growing in natural habitats like rivers and oceans, wild salmon develops a more toned musculature and engages in more exercise while searching for food. This lifestyle positively influences the texture of the flesh and its flavor.

   - Farmed Salmon: Farmed salmon spends most of its life in aquaculture pens. Due to limited space, movement is often less intense, which can affect muscle structure and flesh consistency.

 

3. Fat:

   - Wild Salmon:  Wild salmon tends to have a lower fat content compared to farmed salmon. The fat present is often rich in omega-3 fatty acids, contributing to a more robust flavor.

   - Farmed Salmon: Due to controlled diets in aquaculture, farmed salmon may have a higher fat content. However, the type of fat can vary and not always be similar to that found in wild salmon.

 

In summary, while wild salmon tends to offer a more robust and complex flavor due to its natural diet and lifestyle, farmed salmon may present a more delicate taste influenced by controlled diets and the farming environment. Both have their merits, and personal preferences determine which variant one prefers.

 

Now that you know about the types of salmon, here are some ideas on how to prepare and offer it to your customers:

 

- Smoked Salmon Toastadas: Prepare delicious toastadas with crispy bread slices, spread with creamy cheese or sour cream. Arrange generous portions of smoked salmon on top and garnish with cucumber slices, pickled red onions, and fresh dill. This option is perfect as an appetizer or part of a brunch.

 

- Smoked Salmon Salad:Combine smoked salmon strips or crumbles with a variety of fresh green leaves, such as arugula or baby spinach. Add complementary ingredients like sliced avocado, cherry tomatoes, cucumber, and dress with lemon and fresh dill. It's a light, refreshing salad full of flavors.

 

- Smoked Salmon Pasta: Cook pasta al dente, such as linguine or tagliatelle, and toss with pieces of smoked salmon, cream, lemon zest, and fresh parsley. The result is a creamy and flavorful pasta that highlights the taste of smoked salmon.

 

- Sushi or Smoked Salmon Rolls: If your restaurant offers sushi options, including smoked salmon rolls can be an excellent choice. Combine smoked salmon with avocado, cucumber, and cream cheese, roll it all in nori seaweed and rice for sushi. Serve with soy sauce and wasabi for an authentic experience.

 

- Smoked Salmon Tartare: Finely chop smoked salmon and mix it with ingredients like chopped red onion, capers, fresh dill, lemon juice, and olive oil. Serve this tartare on crispy crostinis or as part of a tasting plate.

 

- Smoked Salmon Bagel: Prepare a classic bagel with smoked salmon, cream cheese, cucumber slices, red onion, and fresh dill. This option is ideal for breakfast or brunch and can be a popular dish among smoked salmon enthusiasts.

 

- Smoked Salmon Canapés: Create mini canapés or elegant bites using small bread slices or blinis as a base. Spread with sour cream or cream cheese and place a small portion of smoked salmon on top. Garnish with fresh dill, chopped chives, or fish roe for a touch of elegance.

 

Nutritional Perspective on Smoked Salmon

 A special note of attention should be given to its nutritional properties. Emerging generations, increasingly conscious of the nutritional values of the dishes they consume, are particularly drawn to this food for these reasons:

 

- High Protein Content: A 100g serving contains about 22g of protein.

- High Omega-3 Fatty Acid Content: Essential for brain, heart, and nervous system health. A 100g serving of smoked salmon contains about 1.8 grams of omega-3.

- Rich in Vitamins and Minerals: Such as B12, vitamin D, selenium, or phosphorus.

- Low Carbohydrate Content: Making it suitable for people following a low-carb diet.

 

Join Eggify and connect with the best producers or suppliers of smoked salmon, as well as whole or filleted fresh salmon, and other products for your restaurant. Eggify is a platform designed for hospitality; here you can find food producers in Spain and Italy, service providers for restaurants and hotels, and suppliers of raw materials for catering. Red meat, fish, fruits and vegetables, special flours, and even hospitality uniforms. Eggify is your one-stop-shop for the HORECA channel.