Smoked Alaskan Salmon - Fish Market

Salmon have been abundant in Alaskan waters for thousands of years and remain so today, while American Atlantic waters have been sorely impacted by overfishing. Salmon was so frequently on the menu in early New England that indentured servants insisted on a clause in their contracts limiting salmon to one meal a week. Then in the nineteenth century most commercial salmon came from the Atlantic. It was canned in New England and shipped to California beginning in 1840. By 1864 the process was reversed, with canned salmon produced in California and sent 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.

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.

Without the salmon not only the people and animals would suffer, but the land as well. When salmon return from the sea they bring back nitrogen so that the trees and plants thrive, benefitting the herbivores also. The best way to honor this salmon gift from the gods is to take only what is needed and use all that is taken. So it was vital to develop a way to store the salmon caught during their breeding runs back up their natal rivers. That is where Alaskan Smoked Salmon comes in.

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.

Cures are categorized in two fields, wet and dry. Wet cures require the meat to be soaked in a brine solution which can contain pepper, sugar, salt, and other spices. The dry variety of curing is typically to produce cured only fish and contains a mix of herbs or fruit, seat salt, and sugar.

The species of the salmon also plays a vital role in the out come of flavoring. There are five different varieties of salmon to choose from in Alaska, and each one offers a strikingly unique flavor compared to one another.

In today's market smoked salmon can be found anywhere for the consumer. The local supermarket variety typically is farm raised and cold smoked, but anyone who is a true connoisseur will seek Alaskan Smoked Salmon. Through the process of smoking and curing Alaskan Salmon have been given a flavor which is comparable to that of vintage fine wine.

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About The Author, Sherry Shantel
Enjoying a one of a kind meal of salmon gift set is a pleasure that nobody should miss. To find out more on 6 pk. Alaskan Smoked Salmon Stixs and to buy your seafood visit the site: Alaskan Smoked Salmon.