A little bit of history
Smoked salmon has featured in the cultures of the Native Americans for a long time. Smoked salmon was also a common dish in Greek and Roman culture throughout history, often being eaten at large gatherings and celebrations. During the Middle Ages, smoked salmon became part of people’s diet and was consumed in soups and salads. The first smoking factory was from Poland in the 7th century A.D.[The 19th century marked the rise of the American smoked salmon industry on the West Coast, processing Pacific salmon from Alaska and Oregon.
For centuries, fishermen across the world used smoke to preserve the excess catch that could not be consumed fresh. While this was done in much more primitive conditions, the fundamental steps and formulas of the process itself remain largely unchanged even in the face of modern advancements and equipment. However, while the smokers of yore turned to this method out of necessity, today we employ this process not to preserve, but to enhance, the texture and the flavor for our culinary pleasure.
In 1869, the transcontinental railroad began to transport barrels of salted salmon from the Pacific coast to the rest of the country. This gave rise to its popularity in New York City, especially among the Eastern European Jews.
Hot Smoked Kippered Salmon
Before the actual smoking of the salmon sides are done a brining process is required. The proteins in the fish are modified (denatured) by the salt, which enables the flesh of the salmon to hold moisture better than it would if not brined. In the United States, the FDA regulates the addition of salt as it is a major processing aid to ensure the safety of the product.
There are two main curing methods that are typically used to cure salmon prior to smoking:
Wet brining: Brining in a solution containing water, salt, sugar and many times other selected spices for up to 24 Hrs.
Dry curing: This method is a method often used in Europe, in which salmon fillets are covered with a mix of salt, sugar, and sometimes other spices (traditional London Cure smoked salmon uses salt only). Dry curing is faster than wet brining, as the salt tends to draw out moisture from the fish during the curing process and less drying time is needed in the smokehouse.
Hot Smoking Process
Once the Salmon Sides are wet or dry-brined they are smoked at no higher than 132°F for between 1 and 2 hours, depending on the smoker, and the size and type of salmon and this is where the art of smoking comes in. Hot-smoking, as opposed to cold smoking, is a style where the burning wood and smoke are directly applied on the salmon fillets for a short period of time. Hot smoking does cook the fish, resulting in a delicate texture. Although some smoke houses go for a deliberately ‘oaky’ style with prolonged exposure to smoke from oak chips, industrial production favors less exposure to smoke and a blander style which gives a softer silkier taste and feel.
Originally, prepared fish was upside hung in lines on racks, or tenters, within the kiln. Workers would climb up and straddle the racks while hanging the individual lines in ascending order. Small circular wood chip fires would be lit at floor level and allowed to smoke slowly throughout the night. The wood fire was damped with sawdust to create smoke; this was constantly tended as naked flames would cook the fish rather than smoke it. The required duration of smoking has always been gauged by a skilled or ‘master smoker’ who manually checks for optimum smoking conditions.
Now that you know how smoked salmon is made, ENJOY IT!!
Why New York’s Delicacy?
Not all smoked salmon products are made the same. There are many factors that determine the quality of a great smoked salmon. New York’s Delicacy is proud to be produced and packed by what is considered, the best smokehouse in the United States. Here are some of the key reasons that make New York’s Delicacy the best-smoked salmon in the USA.
Premium Grade Salmon
Everything starts with 100% fully trimmed premium grade fresh Atlantic salmon fillets hatched in the pristine waters of the Chilean Patagonia and raised in the Pacific Ocean.
Exclusive traditional Scottish brining and smoking recipes
New York’s Delicacy smoking process starts with a 12-hour dry brining process using the finest sea salt brown sugar, and herbs. It follows 3 Hrs. of hot smoked at 132°F on state of the art vertical smokers. Finally, fillets are trimmed and vacuum packed.
No artificial flavoring, coloring or preservatives are used in any of the production processes.
Salmon is high in Omega-3 that contains both (DHA) and (EPA) which helps lower elevated triglyceride levels, a major risk of heart disease. Omega-3 has also proven to curb stiffness and joint pain and there is evidence that DHA appears to be important for visual and neurological development in infants.
Better than supermarkets
Immediately after the brining and smoking process is finished, our products are immediately Individually Vacuumed Packed (IVP) and Quick Frozen (IQF) which assures that freshness and the delicate texture of the smoked salmon is kept intact. Fresh2yourdoor makes sure that your order arrives to your location with no cold chain interruptions. Supermarkets, on the other hand, will place their products on refrigerated displays where they will start deteriorating after 2 or 3 days. You never know how long the products stay on display before they are sold.dummy text ever since the 1500s.
Products are Kosher certified by the OU.
Long Shelf Life
Individually Quick Frozen (IQF) and Individually Vacuumed Packed (IVP) packaging keeps the products fresh for 12 months in the freezer.
Lox and Bagels for the ultimate reunion
Are you planning a birthday party, a family reunion or you just want to invite some friends? make it easy, delicious, healthy, and elegant at a reasonable cost.
The Ultimate Bagel Buffet for 12. Here’s what you should get for a Bagel party for 12. Set up your toaster near the sliced bagels: To toast or not to toast is a very personal decision.
- Smoked Salmon (Lox)
Get 2.5 – 3.0 Lb. of New York’s Delicacy smoked salmon sliced fillets.
Obviously. Get at least a dozen fresh made bagels; be sure to offer a variety (but go big on Everything, the superior bagel). Buy them the morning of.
- Cream Cheese
Buy 12 oz. plain cream cheese to serve alongside the doctored cream cheese here. Let it soften at room temperature and transfer to a plate or bowl—never serve it straight from the package.
- Other Smoked Fish (optional)
You can add 1 Lb. of other smoked fish spread or salad. Try a mix of the classics—smoked whitefish or sable—and some less traditional picks like smoked trout or smoked mackerel.
- Cucumber and Radish (Optional)
Thin slices of cucumbers and radishes (you’ll need a hothouse cucumber and a handful of radishes) add a refreshing crunch.
Thinly slice 1 small red onion.
Any fresh tender herb will do, but dill is especially good with salmon.
Slice a couple beefsteak tomatoes—better when they’re in season!
- Lemon (Optional)
Cut a lemon into small wedges for squeezing over a dressed bagel.
Serve with a cold white Chardonnay and you are ready to go!
Roast salmon with rye & horseradish crumble & kale salsa verde
Heat oven to 160C/140C fan/gas 4. To make the crumble, mix the crumbs, onion flakes, herbs, horseradish, 1 tsp salt and melted butter together, then set aside. Line a baking tray with baking parchment, scatter over the sliced onions and drizzle with cider. Sprinkle with a little salt and lay the salmon on top, skin-side up. Loosely pack over the crumble mix. Roast in the oven for 20 mins, or until just cooked through.
Teriyaki salmon with sesame pak choi
Mix 1 tbsp sweet chilli sauce, 1 tbsp honey, 1 tsp sesame oil, 1 tbsp mirin or dry sherry, 2 tbsp soy sauce and 2 tsp finely grated ginger in a small bowl and pour over the salmon so the fillets are completely covered. Bake for 10 mins.
Meanwhile, cook the pack choi. Cut a slice across the base of 2 large pak choi so the leaves separate.
Heat 2 tsp vegetable oil and 2 tsp sesame oil in a wok, add 3 grated garlic cloves and stir-fry briefly to soften.