Smoked salmon
19/05/16 05:12
One of the pivotal developments in the evolution of human beings was the discovery of cooking. When consumed raw, digestion of food requires a lot of calories. Some animals, especially those that are large, require the majority of their time in the process of gathering and consuming food. However, with the advent of cooking, humans were able to be slightly more efficient with their food gathering and digesting and thus began to have time for other activities, including more conversation and learning.
At some point, thousands of years ago, probably by accident, someone discovered that meat or fish that was exposed to smoke lasted longer before spoiling. This discovery led to techniques of smoking for the preservation of food. The process became especially developed where humans live in harsh environments, far from the equator. All across northern Europe, Asia and North America, there are traditions of smoking to preserve food. In some areas there are elaborate smoke houses, developed for just the right combination of smoke and temperature. Other traditions involve sticks or frames or other means of holding the meat in the smoke of the fire.
These days, with the advent of modern refrigeration and freezing, smoking is not primarily employed for the purpose of preserving food, but rather employed for the flavor it imparts. Certain woods provide desired flavors. Smoked meats are considered to be delicacies around the world.
Wherever we travel we delight in the opportunities to eat local foods that are not part of our usual diet. Of course, with modern air freight, almost any kind of food is available in our local grocery store. Being available, however, doesn’t mean that it is affordable and it is important that we make wise choices in the foods we consume because among the prices of our food is the energy that is consumed producing and delivering them to us. It has been widely reported that the transportation of food is a major factor in overall global energy consumption. We can do more to decrease our energy footprint by the choices we make about what food we eat than by the choices we make about transportation. At our home, the fresh fruits and vegetables we pick up at the grocery store often have traveled more than we.
Whenever we are privileged to travel to coastal areas we take great delight in eating local seafood. This trip has been no exception. There is a small fish market in Olympia where we are able to obtain the freshest seafood. We have feasted on local steamer clams, eating them the same day that they were dug. We have eaten rock cod, also known as red snapper, fresh off of the boat.
One of the fish we really enjoy is salmon. Salmon begin their lives in fresh water and as young fish migrate out into the open ocean where they live most of their lives, returning to the same freshwater rivers and streams where they were born to lay their eggs and begin the cycle of life once again. The return of the salmon takes place in the late summer and fall and that is when they are harvested by bears and humans and other creatures. The advent of refrigeration, especially portable refrigeration and of very fast air travel, has resulted in salmon being available year round, if one is willing to pay the price of travel.
This time of year the salmon in the fish markets even here on the coast, is from far away. When we travel to the coast, we often bring home a bit of smoked salmon as a special treat. Alaskan salmon, properly smoked, is sealed in air-tight containers and remains ready to be eaten for long periods of time. It is available at home, but the price is significantly higher than here where it is closer to the source. Part of the pacific fishing fleet normally based in the Puget Sound travels north to participate in fishing in the summer and fall in Alaska.
So there is a small amount of smoked salmon packed and ready to return home with us today.
The process is slightly different in modern times, but people have been preserving salmon by smoking for thousands of years. In earlier generations, salmon was the major protein source for coastal tribal people. They would cut meaty filets from the huge fish, cure them by coating with salt, attach the filets to alder planks, and jam the planks into the ground around a fire. Sometimes they would simply drape the filets over a pole above a smoldering fire.
These days instead of using a dry rub consisting mostly of salt, the meat is brined in a liquid solution of salt and spices suspended in water and after brining it is smokes. A variety of woods are used, but fruit woods such as apple and cherry are often preferred for smoking salmon. The technique preferred for Alaskan salmon is what is known as warm or hot smoking. The fish is placed near enough to the fire to be slowly cooked as it is smoked, usually at a temperature between 200 and 300 degrees fahrenheit.
There is a process of cold smoking, where the fish is cooked at temperatures below 200 degrees. This produces a different form of smoked salmon known as lox. This process is more difficult because of the possibility of the process not totally eliminating pathogens, especially heat resistant spores. There is even a risk of parasites when fish is not smoked properly. We prefer the hot smoked salmon for its stronger flavor and increased storage time once the package is opened.
A bit of smoked fish is a modest souvenir to take home after a week here in the northwest. Of course souvenirs aren’t the main things we bring home from our travels. What we enjoy best are the memories. Long after the trinkets have been placed on a shelf and the food has been consumed, we take great delight in telling the stories of our travels and recalling the memories. This trip is no exception. Our photographs are mostly of our grandchildren. Our stories feature them as well.
It has been a grand trip and it will be difficult to say good bye, but we are blessed to have been able to take the week and come. Maintaining our relationship over the distance is enhanced by modern technologies, but it is also strengthened by in person visits and shared experiences.
Smoke makes salmon last a bit longer. Hugs make love last forever.
At some point, thousands of years ago, probably by accident, someone discovered that meat or fish that was exposed to smoke lasted longer before spoiling. This discovery led to techniques of smoking for the preservation of food. The process became especially developed where humans live in harsh environments, far from the equator. All across northern Europe, Asia and North America, there are traditions of smoking to preserve food. In some areas there are elaborate smoke houses, developed for just the right combination of smoke and temperature. Other traditions involve sticks or frames or other means of holding the meat in the smoke of the fire.
These days, with the advent of modern refrigeration and freezing, smoking is not primarily employed for the purpose of preserving food, but rather employed for the flavor it imparts. Certain woods provide desired flavors. Smoked meats are considered to be delicacies around the world.
Wherever we travel we delight in the opportunities to eat local foods that are not part of our usual diet. Of course, with modern air freight, almost any kind of food is available in our local grocery store. Being available, however, doesn’t mean that it is affordable and it is important that we make wise choices in the foods we consume because among the prices of our food is the energy that is consumed producing and delivering them to us. It has been widely reported that the transportation of food is a major factor in overall global energy consumption. We can do more to decrease our energy footprint by the choices we make about what food we eat than by the choices we make about transportation. At our home, the fresh fruits and vegetables we pick up at the grocery store often have traveled more than we.
Whenever we are privileged to travel to coastal areas we take great delight in eating local seafood. This trip has been no exception. There is a small fish market in Olympia where we are able to obtain the freshest seafood. We have feasted on local steamer clams, eating them the same day that they were dug. We have eaten rock cod, also known as red snapper, fresh off of the boat.
One of the fish we really enjoy is salmon. Salmon begin their lives in fresh water and as young fish migrate out into the open ocean where they live most of their lives, returning to the same freshwater rivers and streams where they were born to lay their eggs and begin the cycle of life once again. The return of the salmon takes place in the late summer and fall and that is when they are harvested by bears and humans and other creatures. The advent of refrigeration, especially portable refrigeration and of very fast air travel, has resulted in salmon being available year round, if one is willing to pay the price of travel.
This time of year the salmon in the fish markets even here on the coast, is from far away. When we travel to the coast, we often bring home a bit of smoked salmon as a special treat. Alaskan salmon, properly smoked, is sealed in air-tight containers and remains ready to be eaten for long periods of time. It is available at home, but the price is significantly higher than here where it is closer to the source. Part of the pacific fishing fleet normally based in the Puget Sound travels north to participate in fishing in the summer and fall in Alaska.
So there is a small amount of smoked salmon packed and ready to return home with us today.
The process is slightly different in modern times, but people have been preserving salmon by smoking for thousands of years. In earlier generations, salmon was the major protein source for coastal tribal people. They would cut meaty filets from the huge fish, cure them by coating with salt, attach the filets to alder planks, and jam the planks into the ground around a fire. Sometimes they would simply drape the filets over a pole above a smoldering fire.
These days instead of using a dry rub consisting mostly of salt, the meat is brined in a liquid solution of salt and spices suspended in water and after brining it is smokes. A variety of woods are used, but fruit woods such as apple and cherry are often preferred for smoking salmon. The technique preferred for Alaskan salmon is what is known as warm or hot smoking. The fish is placed near enough to the fire to be slowly cooked as it is smoked, usually at a temperature between 200 and 300 degrees fahrenheit.
There is a process of cold smoking, where the fish is cooked at temperatures below 200 degrees. This produces a different form of smoked salmon known as lox. This process is more difficult because of the possibility of the process not totally eliminating pathogens, especially heat resistant spores. There is even a risk of parasites when fish is not smoked properly. We prefer the hot smoked salmon for its stronger flavor and increased storage time once the package is opened.
A bit of smoked fish is a modest souvenir to take home after a week here in the northwest. Of course souvenirs aren’t the main things we bring home from our travels. What we enjoy best are the memories. Long after the trinkets have been placed on a shelf and the food has been consumed, we take great delight in telling the stories of our travels and recalling the memories. This trip is no exception. Our photographs are mostly of our grandchildren. Our stories feature them as well.
It has been a grand trip and it will be difficult to say good bye, but we are blessed to have been able to take the week and come. Maintaining our relationship over the distance is enhanced by modern technologies, but it is also strengthened by in person visits and shared experiences.
Smoke makes salmon last a bit longer. Hugs make love last forever.