What Is Smoked Salmon Called? A Comprehensive Guide to This Delicacy

Introduction to Smoked Salmon Varieties

Have you ever asked, “What is smoked salmon called?” This popular seafood delicacy has several names, each depending on its preparation method and regional origin. Known for its rich flavor and delicate texture, this seafood favorite is cherished in many cuisines worldwide. The curing and smoking processes enhance the fish’s natural taste and extend its shelf life, making it a top choice among seafood lovers.

In this guide, we’ll explore the various terms used for different types of this preserved fish, the preparation styles, and the unique characteristics of each variety. Whether you’re a seafood enthusiast looking to expand your knowledge or a home cook eager to try new recipes, understanding these differences will help you make better choices. Let’s dive into the world of this delicious treat and discover what makes each style special!

Different Terms and Types of Smoked Salmon

This delicacy is known by various names, depending on how it is prepared and where it comes from. Let’s look at some of the most common terms:

Lox

Lox refers to salmon cured in a salt brine but not smoked. This method gives the fish a silky texture and a slightly salty flavor. Lox is typically served thinly sliced on bagels with cream cheese, capers, and red onions. The word “lox” comes from the Yiddish word for salmon, “laks,” and has strong roots in Jewish cuisine, especially in New York-style delis.

Gravlax

Gravlax is another popular term, but it describes a different preparation. Instead of smoking, gravlax is cured with a mixture of salt, sugar, and dill. The name “gravlax” comes from the Swedish words “grav” (meaning “grave” or “to bury”) and “lax” (meaning “salmon”). This name reflects an old practice where fishermen buried salted fish in the sand above the high-tide line. Gravlax has a delicate, slightly sweet flavor with herbal notes and is usually served thinly sliced with mustard sauce on rye bread.

Cold-Smoked Salmon

When discussing different smoked fish varieties, cold-smoked salmon often comes up. This type cures with a salt mixture and then undergoes a smoking process at a low temperature, usually below 85°F (30°C). The cold-smoking technique gives it a mild, smoky flavor while keeping the texture soft and silky. Cold-smoked salmon pairs well with bagels, in salads, and in appetizers that require a lighter, fresher taste.

Hot-Smoked Salmon

Hot-smoked salmon stands apart from cold-smoked versions because of its preparation method. The fish smokes at a higher temperature, around 120-180°F (49-82°C), which fully cooks it. This technique produces a flakier texture and a more robust smoky flavor. Hot-smoked varieties work well in various dishes, such as pasta, quiches, or as a protein-rich topping for salads. It’s also delicious on its own, paired with crackers or fresh vegetables.

Nova Salmon

Nova salmon originally referred to fish from Nova Scotia. Over time, the term “Nova” has evolved to describe any salmon that goes through cold-smoking after a mild brining process. This style has a milder, less salty flavor than traditional lox, making it a popular choice for those who prefer a subtler taste. Like lox, it is often served thinly sliced on bagels with cream cheese.

How to Use Different Varieties of Smoked Salmon in Your Recipes

Now that you know the different names and types of this preserved fish, here are some popular ways to include it in your meals:

Breakfast and Brunch Ideas

Bagels with Lox: Top a toasted bagel with cream cheese, lox slices, capers, red onion, and fresh dill for a classic New York-style breakfast.
Scrambled Eggs with Hot-Smoked Fish: Add chunks of hot-smoked fish to scrambled eggs, along with chives or green onions, for a protein-packed start to your day.
Gravlax on Rye: Serve gravlax with a mustard-dill sauce on rye bread for a traditional Scandinavian brunch dish.

Lunch and Dinner Recipes

Salmon Salad: Combine cold-smoked fish with mixed greens, avocado, cherry tomatoes, cucumber, and a light vinaigrette for a refreshing and nutritious salad.
Pasta with Hot-Smoked Fish: Toss hot-smoked pieces with your favorite pasta, a splash of cream, and fresh peas or spinach for a quick and satisfying dinner.
Seafood Quiche: Add chunks of either hot or cold-smoked fish to a quiche with spinach, onions, and Gruyère cheese for a flavorful and hearty meal.

Appetizers and Snacks

Canapés with Fish: Spread cream cheese or goat cheese on small slices of toasted bread or crackers, then top with your chosen smoked fish and garnish with fresh herbs or a slice of cucumber.
Salmon Roll-Ups: Roll slices of smoked fish with cream cheese and herbs, then cut into bite-sized pieces for an elegant appetizer.
Salmon Dip: Blend smoked fish with cream cheese, lemon juice, dill, and capers for a delicious dip to serve with crackers or vegetable sticks.

Tips for Buying and Storing Smoked Salmon

To enjoy the best quality of this preserved fish, keep these tips in mind:

Choosing the Right Type: Select the variety that best suits your taste and intended use. Opt for cold-smoked or lox for a delicate flavor, and choose hot-smoked for a heartier option.
Check the Packaging: Look for vacuum-sealed packages to ensure freshness. Always check the use-by date and ensure the packaging is intact without signs of damage.
Storage: Store the fish in the refrigerator at a temperature below 40°F (4°C). Keep it in its original packaging or wrap it tightly in plastic wrap to prevent exposure to air and moisture.
Freezing: To extend the shelf life, you can freeze smoked salmon. Wrap it in plastic wrap and place it in a freezer-safe bag. It will keep in the freezer for up to three months.
Thawing: Thaw frozen fish in the refrigerator overnight. Avoid thawing at room temperature to reduce the risk of bacterial growth.

Nutritional Value of Smoked Salmon

Here is the approximate nutritional breakdown per serving (based on 3.5 ounces or 100 grams):

Calories: 117
Protein: 18g
Fat: 4g
Carbohydrates: 0g
Omega-3 Fatty Acids: 500mg
Vitamin B12: 53% of the daily recommended intake
Vitamin D: 68% of the daily recommended intake
Selenium: 59% of the daily recommended intake

These values may vary slightly depending on the type of smoked salmon and any additional ingredients or seasonings.

FAQs: Common Questions About Smoked Salmon

Q: What is this type of salmon called when it is not smoked but cured?
A: Salmon cured without smoking is often called “lox” or “gravlax,” depending on the method and ingredients used.

Q: Is cold-smoked salmon safe to eat without cooking?
A: Yes, cold-smoked salmon is safe to eat without further cooking. However, since it is not fully cooked, it should be consumed fresh and stored properly.

Q: How long does smoked salmon last in the refrigerator?
A: When stored properly in its original packaging or wrapped tightly, smoked salmon can last up to one week in the refrigerator. Once opened, consume it within 3-5 days.

Q: Can I freeze smoked salmon?
A: Yes, this fish can be frozen for up to three months. Be sure to wrap it tightly to prevent freezer burn and thaw it in the refrigerator before use.

Q: Are there any health concerns with eating smoked salmon?
A: This delicacy is generally safe to eat but can be high in sodium. If you are watching your sodium intake, consider choosing a low-sodium variety or enjoy it in moderation.

Conclusion

Now that you understand the different terms for smoked salmon, you can appreciate the variety and flavors of this versatile ingredient. From lox and gravlax to cold-smoked and hot-smoked options, each type offers a unique taste that enhances a range of dishes. Whether you enjoy it on a bagel for breakfast, in a salad for lunch, or as part of a gourmet dinner, smoked salmon is a delicious and nutritious choice. The next time you’re at the seafood counter, try a new variety and enjoy its rich flavors in your meals!