It’s not easy to find your way among the multitude of smoked salmon references, especially during holiday periods and feasts, with countless promotions. Here’s a little tip that will help you choose good fish.
Christmas is approaching, and with it, the return of certain essential dishes such as foie gras, oysters, log, chestnuts and, of course, smoked salmon. The latter, prized for its delicate taste and apparent simplicity, is found on many festive tables, served on toast as an aperitif or as a starter. It is not for nothing that the French are the second largest consumers in the world, just behind the Japanese.
But behind its pink slices hides a product with very variable qualities. And suffice to say that as the holidays approach, we have a hard time finding our way among all these brands! So, how can you make sure you choose smoked salmon worthy of the name and avoid disappointment?
On a supermarket aisle, whether at the fishmonger’s stall or on the shelves, the offer is plethoric: farmed or wild salmon, Norwegian or Scottish origin, artisanal or industrial smoking… Prices also vary between reasonable and exorbitant. However, be careful: a high price is not always a guarantee of quality.
A first glance can already allow you to make a first sorting. The color of the fish, whether light or dark, must be clear, uniform and slightly shiny. The slices can be streaked with small, well-defined white lines, but they should not be too wide, as the flesh will be too fatty. It is best to avoid brown spots, greasy strips, flank remains, ridges and blood spots. The edges should not be dry, yellow or brown in color.
But you may have difficulty seeing because of the blister. The best thing to do is to look for certain information on the packaging, and more specifically regarding the smoking process. Check if the product says “beech wood smoked” or similar. This means that the producers used a traditional smoking method, a careful operation that takes several days. If several species are used, it is possible to mention them in decreasing order of weight of their use. Note that beech and oak species are considered the best.
If the packaging remains vague, without indicating the origin of the wood, it is probably a product treated using liquid smoked flavors, an industrial process which consists of spraying them directly on the flesh of the fish, which alters its flavor and texture. Quality salmon highlights this information without hesitation.
Also pay attention to the type of salting: dry salting is always preferable to brine injection. Because while this technique shortens the salting time, it causes the fish to swell. By following these tips, you should be able to enjoy smoked salmon that will delight your taste buds, without any unpleasant surprises. It must deserve its status as a star of party tables!