is technically raw
, but it's been cure
d (with salt
) and then smoke
d (usually for about 6 to 12 hours, depending on thickness), so it's not the sort of raw raw fish to use in sushi
If you start with good fish, you'll end up with good smoked fish. If you buy the cheap offcuts of mass-produced bargain
smoked salmon, vacuum packed
and overchilled from the supermarket
, do not expect a miracle
. it will taste like plastic. Good smoked salmon is expensive. Wild salmon
and farmed salmon do not taste the same. Salmon that has been cured in small batches over aromatic wood
s and herb
s does not taste the same as a factory processed fish.
Splash out a little, go to the fishmonger
or the fancy deli
and ask them to order some real smoked salmon.
If you're just eating it slammed into a hurried lunchtime bagel
, with a slathering of crappy low-fat cream cheese
, it doesn't really matter if you are chewing plastic strips of not-so-good fish. But if you're eating smoked salmon plain, all tender and shiny and full of its own moisture, with just a little brown bread
and a small squeezing of fresh lemon
, oh, you'll taste the difference in texture and taste.