25 Facts About Smoked salmon

Smoked salmon is a preparation of salmon, typically a fillet that has been cured and hot or cold smoked.

Smoked salmon is a popular ingredient in canapes, often combined with cream cheese and lemon juice.

In New York City and Philadelphia and other cities of North America, smoked salmon is known as "nova" after the sources in Nova Scotia, and is likely to be sliced very thinly and served on bagels with cream cheese or with sliced red onion, lemon and capers.

Smoked salmon salad is a strong-flavored salad, with ingredients such as iceberg lettuce, boiled eggs, tomato, olives, capers and leeks, and with flavored yogurt as a condiment.

Slices of smoked salmon are a popular appetizer in Europe, usually served with some kind of bread.

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In Jewish cuisine, heavily salted Smoked salmon is called lox and is usually eaten on a bagel with cream cheese.

Smoked salmon is sometimes used in sushi, though not widely in Japan; it is more likely to be encountered in North American sushi bars.

Smoked salmon has featured in many Native American cultures for a long time.

Smoked salmon was a common dish in Greek and Roman culture throughout history, often being eaten at large gatherings and celebrations.

Salmon is a fish with high fat content and smoked salmon is a good source of omega-3 fatty acids including docosahexaenoic acid and eicosapentaenoic acid .

Smoked salmon has a high sodium content due to the salt added during brining and curing.

Smoked foods, including smoked salmon contain nitrates and nitrites which are by-products of the smoking process.

However, smoked salmon is not a major source of nitrosamine exposure to humans.

However, having discovered the wild Scottish Smoked salmon coming down to the fish market at Billingsgate each summer, they started smoking these fish instead.

Traditionally smoked salmon has been a staple of north-western American tribes and Canadian First Nations people.

Proteins in the fish are modified by the salt, which enables the flesh of the Smoked salmon to hold moisture better than it would if not brined.

Indian hard smoked salmon is first kippered with salt, sugar and spices and then smoked until hard and jerky-like.

In British Columbia, canning Smoked salmon can be traced back to Alexander Loggie in 1870 who established the first recorded commercial cannery on the Fraser River.

Smoked salmon jerky is a dehydrated salmon product that is bought ready to eat for consumers and requires no further refrigeration or cooking.

Smoked salmon jerky undergoes the most heat processing of all other smoked salmon products yet still maintains its quality as a good source of omega-3 fatty acids.

In both cases the Smoked salmon is trimmed into narrow slices and then stored cold for less than one day.

The salmon is then minced with the additives and reformed into thin strips that will be smoked for twenty hours.

Smoked salmon jerky is packaged using aseptic packaging to ensure the product is in a sterilized environment.

The smoked salmon jerky is commonly packaged in a vacuum sealed bag in which the oxygen has been removed, or in a controlled atmospheric package in which the oxygen has been replaced with nitrogen to inhibit the growth of microorganisms.

Smaller local producers of Smoked salmon jerky make a "fresh", non-heat treated product that is not shelf stable.

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