Smoked Salmon & Lox Time!
It’s that time of year when everyone is looking for traditional gourmet smoked salmon for a holiday get together or gifts. Here is an overview of what’s available, what it actually is, how it's made and some shopping tips for the holidays.
Smoked Salmon in Cans – This is a great, lower cost option for Smoked Salmon that will be used as an ingredient in other dishes. The Salmon is cured, cold smoked, then sealed in the can and cooked. At Wild Ocean Seafoods, we use Wild Salmon Fillets in our canning process instead of bits & pieces. In addition, our Wild Salmon used in our canning are Sockeye, King (Chinook) and Pacific Steelhead. Many companies use lower grade salmon such as Chum (Keta), Pink Salmon or farm raised salmon in their canned smoked salmon.
Things to look for in Canned Smoked Salmon:
1. If the can does not state “Wild Salmon”, you may not be getting the best nutritional value from the product.
2. If the Salmon Species is not clearly listed on the can you can assume that the salmon is one of the less desirable, lower grade species or farm raised.
3. If the can does not say “fillets”, assume it is “chunks” or “bits & pieces”.
Smoked Salmon in Pouches – This is the way many people buy smoked salmon gifts. Amazingly, the process is identical to canned salmon! The difference is the “pouch” also known as a “retort”. The pouch allows the fillet to be sealed in one piece, instead of cut in slices to fit the can. This is a good option for sending as a gift because it requires no refrigeration prior to opening. Again, the Wild Salmon used in our Pouches are Sockeye, King (Chinook) and Pacific Steelhead
Things to look for in Smoked Salmon Pouches:
1. Labeling can be tricky. Many Labels will say “Wild Caught”, “Wild Alaska Salmon”, and “Premium” etc. This is a marketing technique to sell lower grade fish as premium grade.
2. If the Salmon Species is not clearly listed on the box you can assume that the salmon is one of the less desirable, lower grade species or farm raised
Traditional Alder Smoked Salmon – If you are looking for the best tasting Smoked Salmon, the Traditional Hot Alder Smoked Salmon is the way to go! The Salmon Fillets are cured then Hot Smoked. This completes the cooking process. Traditional Alder Smoked Salmon is then vacuum packaged and frozen for shipment. High oil content is what gives Traditional Alder Smoked Salmon such remarkable flavor. The 3 species of Wild Salmon ideal for Hot Smoking are Sockeye, King (Chinook) and Pacific Steelhead. Coho (Silver) Salmon have slightly lower oil content but offer a good option at a lower price. The Salmon may arrive thawed or partially frozen. Upon arrival, either refrigerate for up to 7 days or freeze for up to 3 months (frost free freezer) or 4-5 months (regular freezer).
Things to look for in Traditional Smoked Salmon:
1. If the Salmon Species is not clearly listed on the vacuum package, you can assume that the salmon is one of the less desirable, lower grade species or farm raised.
2. The fillet should be generally uniform in thickness. Some processors smoke the entire fillet at one time. This results in either over cooking the thinner tail and belly portions or under curing the body portion.
Smoked Salmon Lox - Often referred to as “Nova Lox” or “Nova Style Lox”, this is a traditional holiday favorite. The Salmon Lox are cured in a dry salt mix, then cold smoked & thin sliced. A favorite with cream cheese and bagels, Nova Lox are produced from many salmon species. A large amount of the Lox sold is made from farm raised Atlantic Salmon or lower grades of Pacific Salmon such as Chum or Pink Salmon. At Wild Ocean Seafoods, our Nova Lox are made from Wild Coho (Silver) Salmon & Pacific Steelhead. Smoked Salmon Lox must be shipped frozen and may arrive thawed or partially thawed. We recommend placing them in the freezer upon arrival. They will thaw is a short time in the refrigerator.
Things to look for in Smoked Salmon Lox:
1. Farm raised or Wild Salmon? Most farm raised salmon require “color enhancement” to improve the product appearance. This can take the form of dyes or natural coloring derived from carrot or beet extract.
2. Much of the imported salmon from Europe may say “organic”. There is no FDA classification for “organic” salmon. It is either farm raised or Wild.
Smoked Salmon in Cans – This is a great, lower cost option for Smoked Salmon that will be used as an ingredient in other dishes. The Salmon is cured, cold smoked, then sealed in the can and cooked. At Wild Ocean Seafoods, we use Wild Salmon Fillets in our canning process instead of bits & pieces. In addition, our Wild Salmon used in our canning are Sockeye, King (Chinook) and Pacific Steelhead. Many companies use lower grade salmon such as Chum (Keta), Pink Salmon or farm raised salmon in their canned smoked salmon.
Things to look for in Canned Smoked Salmon:
1. If the can does not state “Wild Salmon”, you may not be getting the best nutritional value from the product.
2. If the Salmon Species is not clearly listed on the can you can assume that the salmon is one of the less desirable, lower grade species or farm raised.
3. If the can does not say “fillets”, assume it is “chunks” or “bits & pieces”.
Smoked Salmon in Pouches – This is the way many people buy smoked salmon gifts. Amazingly, the process is identical to canned salmon! The difference is the “pouch” also known as a “retort”. The pouch allows the fillet to be sealed in one piece, instead of cut in slices to fit the can. This is a good option for sending as a gift because it requires no refrigeration prior to opening. Again, the Wild Salmon used in our Pouches are Sockeye, King (Chinook) and Pacific Steelhead
Things to look for in Smoked Salmon Pouches:
1. Labeling can be tricky. Many Labels will say “Wild Caught”, “Wild Alaska Salmon”, and “Premium” etc. This is a marketing technique to sell lower grade fish as premium grade.
2. If the Salmon Species is not clearly listed on the box you can assume that the salmon is one of the less desirable, lower grade species or farm raised
Traditional Alder Smoked Salmon – If you are looking for the best tasting Smoked Salmon, the Traditional Hot Alder Smoked Salmon is the way to go! The Salmon Fillets are cured then Hot Smoked. This completes the cooking process. Traditional Alder Smoked Salmon is then vacuum packaged and frozen for shipment. High oil content is what gives Traditional Alder Smoked Salmon such remarkable flavor. The 3 species of Wild Salmon ideal for Hot Smoking are Sockeye, King (Chinook) and Pacific Steelhead. Coho (Silver) Salmon have slightly lower oil content but offer a good option at a lower price. The Salmon may arrive thawed or partially frozen. Upon arrival, either refrigerate for up to 7 days or freeze for up to 3 months (frost free freezer) or 4-5 months (regular freezer).
Things to look for in Traditional Smoked Salmon:
1. If the Salmon Species is not clearly listed on the vacuum package, you can assume that the salmon is one of the less desirable, lower grade species or farm raised.
2. The fillet should be generally uniform in thickness. Some processors smoke the entire fillet at one time. This results in either over cooking the thinner tail and belly portions or under curing the body portion.
Smoked Salmon Lox - Often referred to as “Nova Lox” or “Nova Style Lox”, this is a traditional holiday favorite. The Salmon Lox are cured in a dry salt mix, then cold smoked & thin sliced. A favorite with cream cheese and bagels, Nova Lox are produced from many salmon species. A large amount of the Lox sold is made from farm raised Atlantic Salmon or lower grades of Pacific Salmon such as Chum or Pink Salmon. At Wild Ocean Seafoods, our Nova Lox are made from Wild Coho (Silver) Salmon & Pacific Steelhead. Smoked Salmon Lox must be shipped frozen and may arrive thawed or partially thawed. We recommend placing them in the freezer upon arrival. They will thaw is a short time in the refrigerator.
Things to look for in Smoked Salmon Lox:
1. Farm raised or Wild Salmon? Most farm raised salmon require “color enhancement” to improve the product appearance. This can take the form of dyes or natural coloring derived from carrot or beet extract.
2. Much of the imported salmon from Europe may say “organic”. There is no FDA classification for “organic” salmon. It is either farm raised or Wild.
posted by Fresh Fish at 10:39 AM
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