Premium Smoked Scottish SALMON: How it's Made?

Premium smoked Scottish salmon is a delicacy known for its rich flavor and luxurious texture. The process of making smoked salmon involves several steps.Here is important aspects of cold smoking.

1. Cleaning and filleting: Once the salmon is harvested, it goes through a thorough cleaning process to remove any impurities. The fish is then filleted, removing the head, tail, and bones, to obtain the desired portions for smoking.

   
   

   
   

   
   

2. Brining: Brining is an essential step in the smoked salmon process. The fillets are immersed in a brine mixture, typically consisting of water, salt, and sometimes sugar and other spices. The brine helps to enhance the flavor, preserve the fish, and firm up the texture. The fillets are left in the brine for a specific amount of time, often several hours, to allow the flavors to penetrate the flesh.

   
   

   

   
   

3. Drying: After brining, the salmon fillets are removed from the brine and rinsed to remove excess salt. The fillets are then placed on racks or screens to air dry. This step allows the surface of the fish to form a thin, sticky layer called a pellicle. The pellicle helps to seal in moisture and absorb the smoke during the smoking process.

   
   

    
   

5. Smoking: The dried salmon fillets are transferred to a smoking chamber. Traditionally, oak wood,pear,plum,hickory is used for smoking, as it imparts a distinct smoky flavor. However, other types of hardwood, such as beech, hickory, or applewood, may also be used. The salmon is smoked at a controlled temperature for a specific duration, often around 24-48 hours. The slow smoking process infuses the fish with a delicate smoky flavor while cooking it gently.

Pear,Plum,Oak,Hickory,Pecan,Maple,Alder,Apricot is ok for smoking.Sappy/Resin or Evergreen woods is generally not good to use.

6. Cooling and slicing: Once the smoking process is complete, the salmon is removed from the smoking chamber and allowed to cool. Cooling helps to firm up the flesh and enhance the texture. Afterward, the fillets are meticulously hand-sliced into thin, even slices. The slices are then carefully arranged and packaged for sale.

It's important to note that the specific details of the smoking process can vary depending on the producer and the desired flavor profile. Some producers may incorporate additional steps or use different wood varieties to achieve unique flavors. However, the general steps outlined above provide a good overview of how premium smoked Scottish salmon is made.