How Smoked Salmon Is Made — Transcript

Smoked salmon, a culinary treasure, has a history deeply rooted in preservation techniques developed by indigenous communities in cold northern regions like Scandinavia and the Pacific Northwest. These early methods of smoking and preserving salmon paved the way for the creation of the beloved delicacy we enjoy today with its distinct smoky flavor. This salmon was gutted and frozen directly on the fishing trawler to retain its peak freshness and quality. The smokehouse defrosts the fish by removing the ice with a special brush and cold water that is 2° above freezing.

The cold water is effective in preventing the formation of bacteria. They halve the fish lengthways by separating the fillets into two pieces from the control bone, which is akin to the fish's spinal column, with the tail and head remaining attached. The control bones then go into a machine that efficiently removes any remaining scraps of flesh. This machine further processes these scraps into minced salmon. They trim the fillets with precision using a razor-sharp knife, removing any excess fat and any lingering control bone.

Following this step, the fish will be prepared for the curing process, which not only preserves but also enriches the flavor. Workers coat the fillets with a blend of salt and different spices, allowing them to rest for more than an hour. This brief curing period ensures that the salmon salt content remains below 1%. To end the curing process, they rinse off the coating with cold water. Then they apply a maple syrup glaze to the fillets to offset any remaining salt residue. The fillets are placed inside a large smoke oven where workers load the combustion chamber with sawdust.

For the initial 8 hours of smoking, they use maple tree sawdust, followed by cherry tree sawdust for the subsequent 8 hours, and apple tree sawdust for the final 8 hours. This specific sequence plays a crucial role in imparting flavor to the fish. To generate smoke, they quench the fire with water, a process known as cold smoking due to the oven's low temperature maintained at just 10° C. Smoking at this reduced temperature requires a minimum of 24 hours. After the fillets emerge from the smoke oven, they are fully cooked but maintain the texture of raw fish. Workers carefully extract the pin bones, these delicate slender bones found between the head and fin.

The fillets then pass through a skinning machine, which precisely removes the skin while preserving all the fish. Afterward, they're placed into a freezer at -3° C, firming up the fillets for easier slicing. The manual slicing machines cut them into pieces approximately 2 mm thick. As you savor your next serving of smoked salmon, remember this video to truly appreciate the intricate craftsmanship and dedication that goes into creating this delectable delicacy.

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fets are placed inside a large smoke oven where workers load the combustion chamber with sawdust for the initial 8 hours of smoking they use maple tree sawdust followed by Cherry Tree sawdust for the subsequent 8 hours and apple

tree sawdust for the final 8 hours this specific sequence plays a crucial role in imparting flavor to the fish to generate smoke they quench the fire with water a process known as cold smoking due to the oven's low temperature

maintained at just 10° C smoking at this reduced temperature requires a minimum of 24 hours after the fillets emerge from the smoke oven they are fully cooked but maintain the texture of raw fish workers carefully extract the pin

bones these delicate slender bones found between the head and fin the fillets then pass through a skinning machine which precisely removes the skin while preserving all the fish afterward they're placed into a freezer at -3° C firming up the fillets for easier

slicing the manual slicing machines cut them into pieces approximately 2 mm thick as you Savor your next serving of smoked salmon remember this video to truly appreciate the intricate craftsmanship and dedication that goes into creating this delectable delicacy

thank you for watching and see you in another [Music] video