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Food & Drink > Two Questions for You Gourmets
 

Two Questions for You Gourmets

I have a weakness for smoked salmon. It's pretty expensive though, even here on Canada's West Coast. Not exactly a staple on my weekly shopping list, although I wish it were. "If wishes were fishes" I'll take salmon and SMOKE IT! There appears to be two different kinds of smoked salmon. The first type I adore. I could eat nothing but this for breakfast, lunch and dinner (not to mention snacks). It is darker in colour, dry, slightly leathery and full of smoky flavour. The other type is disgusting and makes me want to retch when I put it in my mouth. It's paler in colour, moist, slippery and tastes more fishy than smoky. It makes me think of raw fish.

Now, my questions are, why are they different and when I order smoked salmon at The M-I-L's ritzy restaurant what exactly should I ask for so as not to be served the yucky stuff.

posted on June 20, 2008 3:30 PM ()

Comments:

I can't do seafood. At all. Sorry.
comment by walkwithgrace on June 24, 2008 9:57 AM ()
Good question. I want to like fish and seafood, but I really can't do it. I like shrimp, lobster and crab. The only fish I can stomach has to be coated in bread crumbs,
comment by shesaidwhat on June 22, 2008 7:20 AM ()
Actually I don't like anything "smoked".
comment by teacherwoman on June 21, 2008 4:58 PM ()
Lox is cured, so therefore considered cooked in it's own way...and "cured" is often referred to as smoked, for smoking is a very popular means used for curing. Lox, often served for breakfast (or with foods that can be associated with breakfast, such a bagels with cream cheese) is more an "added flavor" than a meal (or entree) in itself.

The smoked salmon you are referring too is cooked...smoked...generally a "hunk" of fish served as a main course or as part of a main course.
comment by donnamarie on June 21, 2008 1:36 PM ()
go to
https://www.amazon.com/s/ref=nb_ss_b?url=node%3D6&field-keywords=smoking+fish&x=0&y=0
comment by jondude on June 20, 2008 5:08 PM ()
You had the lox, which is slippery and not the really smoked traditional kind. You can smoke your own salmon, bass or other fish. There are very good books at B & N and Borders on smoking meat and fish. I own four of them and have used methods and recipes from each one with success. Also the web has enormous resources on smoking fish. Just Google it. You have to own a smoker to do it. The fuel is hardwood chunks which you can buy at many big box stores and Lowes. Barbecue stores have tons of it. The secret is smoke heat of about 230 degrees F and slow, slow smoking. Anything over 240 F will roast the fish or meat and ruin it.
comment by jondude on June 20, 2008 5:06 PM ()
will pass.I loved salmon but not smoked.Hate anything that
is smoked.My stomach cannot tolerate this.
comment by fredo on June 20, 2008 4:15 PM ()
The menu should say something about "baked" or "raw".
The raw stuff I used to see in a Jewish Deli called it LOX, great on a bagel with cream cheese.
So the menu should be descriptive?
comment by anacoana on June 20, 2008 3:44 PM ()

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