Today we will be showcasing our delicious smoked salmon!
Taste and Appearance
Valentines day is fast approaching and what could be a more indulgent treat for the person you love than our luxury Scottish Smoked Salmon. Our smoked salmon has won loads of awards and here is why it deserves to headline your Valentine's meal.
There is no reason for you single pringles to mis out either, you deserve a treat too you know!
Smoking is a process of preserving fish that has been in place for many centuriesand it was people from ancient times first discovered the benefits of smoking food. To prepare for the long cold winter months, people smoked their salmon in order to preserve the fish. Smoked salmon is fresh salmon that undergoes salting and smoking in order to keep it edible for an extended period of time.
The Indigenous Americans held salmon in high respect, they believed that if someone were to mishandle the fish, the great spirits of the sea would drive the salmon away from the waters. The Grecians and Romans also enjoyed Smoked Salmon, having it served at their lavish festivals. Smoked Salmon is a dish that has always called for a celebration.
The consumption of gourmet smoked salmon has remained fashionable for thousands of years, reaching its height during the middle Ages. During this time, people served them in soups and salads. The 19th Century saw the emergence of the fledgling American smoked salmon industry, first in the West Coast, where wild Pacific salmon from Alaska and Oregon were caught from spring to autumn. During the second world war a technique of smoking was developed in order to further preserve salted fish, so it could travel longer. This kind of smoked salmon, which was called Lox. This cemented association between Pacific smoked salmon as the 'classic' kind of smoked salmon we now enjoy, even today people refer to smoked salmon as 'lox' - even though this old method of smoking has ceased to be used, and most smoked salmon primarily comes from the North Atlantic.
Innovations in the rail industry and other forms of long distance transportation created a greatly expanded market for Pacific smoked salmon, which could now be carried as far the East Coast. After the wars, a boom of European immigration to America brought with it many cultures with varied traditions of fish-smoking, which further helped develop, diversify and perfect the smoking technique.
There are two ways of curing salmon, the process that precedes smoking; wet cure or dry cure. Today, most of the consumer smoked salmon undergoes wet curing, where the salmon is submerged in brine solution. The smoking process can vary, and two techniques are used: hot smoking or cold smoking, although cold-smoking is the more predominant. These traditional methods are very similar; the salmon is placed in a brine solution (a mixture of salt and pepper, sugar and spices), and then taken to the smokehouse. The main variation lies in the length of the smoking, and the temperature used. Depending on the size of the salmon, the salmon will be smoked for a longer or shorter period of time. Flavour will vary according to the type of salmon used (wild or farmed, Atlantic or Pacific species, etc), and smoking techniques. Cold smoked salmon tends to be more subtle, more oily and smooth, while the hot-smoked variety is much more "smoky" and much drier due to it being fully cooked. The popular Scottish smoked salmon uses wood chips from old whisky or sherry casks, for a beautiful, distinctive flavour.
The largest salmon ever sold at Billingsgate Market was bought by Louis Forman in 1934, pictured here in a Homburg hat showing off his 74lb Norwegian trophy fish.
Smoked salmon was introduced into the UK from Eastern Europe. Jewish immigrants from Russia and Poland brought the technique of salmon smoking to London's east End, where they settled, in the late 19th century. They smoked salmon as way to preserve it, as refrigeration was very basic. In the early years, they were not aware that there was a salmon native to the UK so they imported Baltic salmon in barrels of salt water. However, having discovered the wild Scottish salmon for sale in the Billingsgate market each summer, they started smoking these fish instead.
Today, it is an integral part of our diet, and although it is still considered a luxury item, consistent and sustainable supply has maintained the price at relatively the same levels as they were years ago, making it an accessible food item. Highly versatile, this is an simple product to prepare and enjoy. The rest, as they say, is history. Smoked salmon has become an integral part of our diet, and a most popular breakfast and brunch item.
Taste and Appearance
Gone are the days of over salted smoked salmon, St James Smokehouse created a product with a rich smokiness and a sea-salty sweetness that would waken the taste-buds and leave them begging for more. The fresh salmon is smoked smouldering oak chips to produce a perfectly balanced flavour profile, a concerto of smoky, salty fishy loveliness that will impress even the most discerning of epicureans.
St James' Scotch Reserve, is the proud winners of 49 gold medals from the UK Guild of Fine Foods’ Great Taste Awards, 14 gold medals at the Monde Selection, and a “Best Retail Product” at the Boston Seafood Show 2011.
A generous 3 slice portion of St James Scotch Reserve smoked salmon (85g) will provide 150 calories. Your delicious portion of smoked perfection is also high in protein packing in 19.5g and low in carbohydrate. With a modest 1.5g of saturated fat, 37.5mg of cholesterol and zero added sugars, it can be enjoyed, in moderation, guilt free. Your helping of sumptuous luxury provides 34% of your daily intake of sodium at 810mg.
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