Smoked salmon

From ArticleWorld

Smoked salmon is generally a filet of salmon that has been cured using salt, and then hot or cold smoked.

Cold smoked

In the United States, cold smoked salmon is known as lox. The cold smoking does not cook the fish, which gives it the smooth texture. Lox is sliced very thin and is often served on bagels with cream cheese, or on Melba toast with sliced red onion, lemon and capers. Scottish smoked salmon has been considered a delicacy, although increased availablity, since the advent of fish farming, has resulted in lower quality and lower prices. Wild smoked salmon is still available from specialist dealers. Common types of lox include:

• Regular lox – The slamon is brined and then cold smoked.
• Nova Scotia lox – A milder brine is used, then the slamon is cold smoked.
• Scottish lox – The meat of the fish is dry-brined before being cold smoked.
• Scandinavian lox – The salmon is sal-cured, then cold smoked.
• Gravad lox – The salmon is not smoked, but is served similarly to other lox.

Hot smoked

Salmon that has been hot smoked is fully cooked and is usually eaten just like any cooked slamon.

Hard smoked

Annother, less common, method of preparing smoked salmon is called Indian Hard Smoked Salmon. It is first cured with salt, sugar, and spices, and then smoked until hard and jerky-like.