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Alaskan Smoked Salmon - Tasty Morsels From The Sea
By Sherry Shantel
While the waters of the Atlantic have been devastatingly over fished today for Salmon to be placed onto countless million dinner tables each year, the waters of Alaska are still very well populated with fish due to the fact of the guidelines fishermen have to follow in Alaska. In the nineteenth century almost all commercial Salmon were pulled from the Atlantic. Being canned in New England to be eagerly shipped off to California in the 1840s, and by the middle of the 1860's the tasty delights were actually being produced in California and then carried off to the east!

A majority of salmon today (around 70%) are not even fished anymore, they are farmed on fish farms. Alaskan Salmon is a prime exception though. They live freely in the Pacific Ocean until the time they decide to return to the rivers of Alaska where they were conceived.

Long a staple for the bears and wolves of the Northwest and supporting more than 130 other species, salmon was highly prized by native Alaskan peoples. They recognized the value of the red-orange flesh early on and believed that if the fish were disrespected the gods of the sea would be angry and would drive the salmon away from Alaska.

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.

Smokers will blend different types of wood, the period of time used to smoke, and temperatures to obtain the best tasting fish. Specific woods offered certain flavors to the fish, Alder would give one taste, apple another, and cedar

for a third. The time spent smoking the fish affects the flavor as well, and hot smoking produces a more powerful smoke flavor and a much drier fish. Cold smoking will offer a weaker smoked flavor and a more oilier or soft texture.

Spices, and cures also play vital roles in the smoking process of salmon. The veterans of smoking often have a priced recipe for their cures. Dry cures are a mix of herbs or fruit, sea salt, and sugar. This is used commonly to produce cursed, not smoked fish. Wet cure means the meat must be soaked in a solution of brine which can contain pepper, sugar, other spices, and salt.

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.
The author moves to presenting various kinds of salmon gift such as Alaskan Smoked Salmon Caviar. For more mild-flavor, try a different recipe. When it is time to order, try: Smoked Salmon Gift Sets.

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