Ever wondered how smoked salmon gets its flavor? It's more than just delicious—it's a fascinating process. Is it raw or cooked? How do they achieve that smoky taste? And is it safe to eat? Let's dive into the making of smoked salmon and uncover the real secrets behind it.
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00:00Ever wondered how smoked salmon gets its flavor? It's more than just delicious. It's a fascinating
00:05process. Is it raw or cooked? How do they achieve that smoky taste? And is it safe to
00:10eat? Let's dive into the making of smoked salmon and uncover the real secrets behind
00:14it.
00:15"...salmon for everyone! On me!"
00:19Raw salmon prices typically range from $8 to $12 per pound for farmed Atlantic salmon,
00:24and $11 to $20 for wild-caught options. However, smoked salmon can cost around $30 per pound,
00:31with smoked salmon jerky reaching nearly $50 per pound.
00:34So why the price difference? The main reason is the significant weight loss during the
00:38brining and smoking process. According to Uris.com, a European nonprofit, about 50 percent
00:43of salmon is wasted, including bones, skin, and head, which are discarded. The smoking
00:48process can reduce the fish's weight by 16 to 18 percent. So, a 30-pound salmon may
00:54yield only 12 pounds of edible smoked salmon, making it much more expensive to produce.
00:59"...smoked salmon?"
01:00"...no, um, for the guests it is. For you, consider it cow meat. Strictly taboo."
01:05"...I eat beef."
01:06"...well, then consider it poison beef."
01:08Salmon is an excellent source of omega-3 fatty acids, offering a range of health benefits.
01:13It's packed with high-quality protein and a rich supply of B vitamins, potassium, and
01:18selenium, making it one of the most nutrient-dense foods available. Additionally, its omega-3
01:23content is great for heart health. However, smoked salmon, while delicious, comes with
01:27some caveats. The curing process involves a significant amount of salt to preserve the
01:32fish and prevent bacterial growth. A three-ounce serving of smoked salmon can contain about
01:36666 milligrams of sodium, compared to just 50 milligrams in fresh salmon. Furthermore,
01:42many commercial producers add nitrites, which have been associated with an increased cancer
01:46risk. While smoked salmon can certainly be part of a healthy diet, it's best to consume
01:50it in moderation. If you're particularly sensitive to listeria or pregnant, it's wise to avoid
01:55cold-smoked versions. For a safer alternative, try hot-smoked varieties or prepare your salmon
02:00in other ways.
02:02When we talk about smoked salmon, it's actually a broad term that can refer to several different
02:06types of fish products. The salmon could be wild-caught or farm-raised, and it might be
02:10cut into fillets or steaks. Some smoked salmon is cold-smoked, giving it a raw, sushi-like
02:16texture, while others are hot-smoked, resulting in a firmer, flaky texture. Regardless of
02:20the method, they all start with the same basic preparation. The fish is brined in a salt
02:25solution to dry out moisture and prevent bacteria growth. After that, the fish is either cold-smoked
02:30or hot-smoked, then dried, to achieve that signature smoky flavor.
02:35While smoking a whole salmon is technically possible, it's not the most practical choice.
02:39Removing the bones before smoking makes the process easier, and it helps avoid the skin-on
02:44versus skinless dilemma. One common method is to cut the fish into fillets by slicing
02:48along both sides of the backbone. Even fillets, though, still contain small, pin bones that
02:53need to be removed. To do this, drape the fillet over an upside-down bowl and use tweezers
02:58to gently pull out the tiny bones. Simple and effective, as suggested by Tasting Table.
03:03Next, consider whether to keep the skin on or off. According to ThermoWorks, leaving
03:08the skin on helps the fish hold its shape during smoking, while removing it allows the
03:12cure to penetrate better. Though the skin adds nutrients, it can also create an off-putting
03:16flavor and become soggy or chewy when smoked. Since most people discard the skin anyway,
03:21removing it beforehand can save time and ensure a more enjoyable final product.
03:26Once your salmon fillet is prepared, the next step is salting it. Salt plays a crucial role
03:30in both flavoring and preserving the fish. Despite its often negative reputation, there
03:35are two main curing methods, dry and wet. For a dry cure, you simply cover the fish
03:40in salt, allowing it to sit for anywhere from one hour to a full day. Afterward, you rinse
03:44off the excess salt. This method helps draw out moisture and intensifies the fish's flavor.
03:49Alternatively, the wet cure involves preparing a brine made of salt and sugar, where the
03:53salmon is fully submerged for six to ten hours. The salt works to pull out moisture, which
03:58not only preserves the fish but also helps it better withstand the smoking process.
04:02The sugar in the brine serves two purposes. It adds a hint of sweetness and helps the
04:06salmon reabsorb some of the moisture after the salt has drawn it out. This ensures a
04:10balanced, flavorful cure before smoking.
04:14Once your salmon is cured, the next important step is developing the pellicle. This is a
04:18thin, sticky skin that forms on the surface as moisture evaporates. In professional kitchens,
04:23chefs use fans and higher temperatures to create a pellicle in about 30 minutes. However,
04:28for home smoking, the typical method involves letting the salmon air dry at room temperature
04:32for one to three hours. While it might seem like a step you can skip, the pellicle serves
04:36a few vital purposes. It helps lock in moisture, ensuring your smoked salmon stays juicy even
04:42after a long smoking session. It also adds a beautiful sheen to the fish and allows the
04:46smoke to better cling to the surface, amplifying the flavor. So, while it may take a little
04:51time, forming the pellicle is essential for achieving that perfect, flavorful smoked salmon.
04:56Once your salmon is dried, it's time to smoke. While alder wood is a classic choice for salmon,
05:01you can experiment with other hardwoods. Avoid fir, pine, spruce, or cedar, as they can impart
05:06unpleasant flavors to the fish. For hot smoking, set your smoker to 150 to 160 degrees and
05:13smoke the salmon until it reaches an internal temperature of 140 degrees at its thickest
05:18part, which usually takes one to three hours, depending on the fillet thickness. After smoking,
05:23transfer the salmon to the oven and cook it further until it hits 150 degrees at its
05:28thickest point for optimal doneness.
05:30Remember, this is a hot smoke. That means we're actually cooking the fish as well as
05:35smoking it.
05:36Cold smoking requires keeping the smoker below 80 degrees. This process enhances the salmon's
05:41color and moisture. But since it remains technically raw, extra caution is necessary to prevent
05:46any foodborne risks during handling.
05:49Once your smoked salmon is ready, you can enjoy it immediately. Thinly slice it for
05:53a classic bagel topping, toss it into pasta for a savory dinner, or blend it into a creamy
05:58dip using a food processor. If you're not eating it right away, proper storage is key.
06:03Hot smoked salmon should be cooled to at least 110 degrees before being packed away to avoid
06:07condensation, which can affect its quality. Use plastic bags, airtight containers, or
06:12vacuum seal it for the best results.
06:15Cold smoked salmon, on the other hand, can be packaged right after smoking since it's
06:18only reached 80 degrees. Smoked salmon can last up to two weeks in the fridge. For longer
06:23storage, wrap it tightly in plastic or a freezer bag and freeze it for up to a year.