Smoked Salmon
Scandinavian fisherman originally used the smoking as a method to preserve salmon. Today, many varieties are so well preserved, they can keep in a refrigerator for many weeks. Smoked salmon is made by salting the fish and/or soaking it in brine before it is smoked to perfection. You may have noticed that not all smoked salmon tastes the same. This is because different woods used during the smoking process impart different flavors.
There are different types of smoked salmon, and these types depend on the method of preparation. Salmon that is hot-smoked is smoked for only a day, sometimes even less, using high temperatures. Salmon that is cold-smoked is smoked longer than a day using lower temperatures, usually under 100 degrees. Lox is the saltier, sweeter version of salmon that is cold-smoked. Nova Scotia or just Nova Salmon is smoked over cherry and apple wood for at least 12 hours at a constant 75 degrees.
Eating smoked salmon has its benefits. It has high levels of calcium, potassium, and iron. For those fighting heart disease, its high levels of Omega-3 oils are proven beneficial especially in wild caught varieties. You can easily purchase smoked salmon at your local market, specialty shop or online.