Smoked Salmon
Salmon /ˈsæmən/ is the common name for several species of fish in the family Salmonidae. Other fish in the same family include trout, char, grayling and whitefish. Various species of salmon display anadromous life strategies while others display freshwater resident life strategies. Salmon are native to tributaries of the North Atlantic (genus Salmo) and Pacific Ocean (genus Oncorhynchus). Many species of salmon have been introduced into non-native environments such as the Great Lakes of North America and Patagonia in South America. Salmon are intensively produced in aquaculture in many parts of the world.Typically, salmon are anadromous: they are born in fresh water, migrate to the ocean, then return to fresh water to reproduce. However, populations of several species are restricted to fresh water through their lives. Folklore has it that the fish return to the exact spot where they were born to spawn; tracking studies have shown this to be true, and this homing behavior has been shown to depend on olfactory memory.
Smoked salmon Pairs With:
Smoked salmon Properties:
| Food Property | Type | Description |
|---|---|---|
| Flavor Profile | Umami | Smoked salmon has a rich umami flavor due to the smoking process. |
| Texture | Moisture | Smoked salmon has a moist texture, which is partly due to the smoking process and the natural oils in the fish. |
| Nutritional Value | Macronutrients | Smoked salmon is high in protein and healthy fats, making it a nutritious choice. |
| Micronutrients | Smoked salmon is a good source of vitamins and minerals such as B vitamins, selenium, and potassium. | |
| Color | Maillard Reaction | The smoking process gives smoked salmon its characteristic brown color due to the Maillard reaction. |
| Aroma | Volatile Compounds | Smoked salmon has a distinct smoky aroma from the smoking process. |
| Chemical Composition | Water Activity (aw) | Smoked salmon has a low water activity, which helps preserve it and prevent spoilage. |
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