Smoked Salmon - Splendid Gift From The Sea

The Waters of Alaska are a safe haven for salmon in recent years due to fishing laws put into place to prevent such devastations as the ones in the Atlantic ocean. In the nineteenth century a majority of Salmon were pulled from the Atlantic and canned in New England to be Eagerly sent to California in the 1840s. By the mid 1860s however the roles were switched around and California canned and shipped its salmon produce off to the east!

Today all Atlantic salmon come from Canada or Europe, while the waters of Alaska still teem with fish. This is due to modern methods of managing the seasonal fisheries in Alaska. Of the one billion pounds of salmon produced commercially worldwide, about 70% comes from farms, but not so in Alaska. All Alaskan salmon are wild, living free in the waters of the Pacific Ocean before returning to the rivers where they were born.

Alaska is also the home to over 130 species of predators which also consume Salmon. For this reason among others the Salmon market in Alaska is watched closely for any overfishing that could cause instabilities in the Alaskan environment. This is why there are such vast numbers of the wonder fish today.

Alaska is also the home of wolves, bears and another 130 other species. This made Salmon a very common meal for these animals, and for the Native people of Alaska as well due to the ease of preservation and its flavor when smoked. The fish oils are retained while smoking and alter the taste while being smoked, thus making it a glamorous meal for the people.

The high fat content makes salmon an ideal food to preserve and flavor with smoke. Native Alaskans have been doing just that for centuries. The natural oils of the fish welcome the smoke flavor and retain it in a splendid way. But creating the best mouth-watering Alaskan Smoked Salmon isn't as simple as placing the salmon in the smokehouse.

Different woods give different flavors. The best smokers will blend different species to give just the right result. Alder wood gives one taste, apple another, and cedar a third. The length of time the fish is smoked affects the flavor, as does the cure before smoking. Wet cure means the meat is soaked in a brine solution that contains salt, pepper, sugar and spices. Veteran smokers often keep their precise recipe a secret. Dry cure, a combination of sea salt, sugar and aromatic herbs or fruit, is more commonly used to produce cured but not smoked fish.

The actual smoking process varies as well. Hot-smoking produces a stronger smoke flavor and a drier fish. Cold-smoking will result in a gentler smoke flavor and a softer or oilier texture. The species of salmon will also affect the flavor. There are five different species of salmon in Alaskan waters, each with a different taste.

Today, people can find salmon on their local grocery store shelves, but this variety is typically farm raised and cold smoked. For any connoisseur, however, Alaskan Smoked Salmon is the best bet. The taste of Alaskan Salmon is comparable to fine wine when its properly smoked and cured correctly.

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About The Author, Sherry Shantel
Enjoying a one of a kind meal of honey smoked salmon is a pleasure that nobody should miss. To find out more on Alaskan Smoked Salmon Carb Buster Kit 5 and to buy your seafood visit the site: Alaskan Smoked Salmon Delivered.