"bbq" > wrote in message
.com...
> On 5/18/2011 12:22 AM, Omelet wrote:
>> In >,
>> "Pico > wrote:
>>
>>> > wrote in message
>>> ...
>>>> On Sun, 15 May 2011 22:37:22 +0000 (UTC), Heavy_Smoker wrote:
>>>>
>>>>> Kent said
>>>>>
>>>>>> Are you trying to make "cold smoked salmon", or the regular smoked
>>>>>> salmon? I can't think of a name for the latter firmer smoked salmon.
>>>>>
>>>>> You think to much of me. I'm just trying to smoke some salmon. ;-)
>>>>
>>>> No, no, no. It's just Kent. Any time the subject of smoking fish
>>>> comes up Kent is there to confuse matters.
>>>>
>>>> You want to hot smoke fish.
>>>
>>> I want to cold smoke fish.
>>
>> Only if you want fish jerky.
>> For once, I have to agree with Steve.
>>
>> Fish is best smoked hot and fast.
>
>
> Isn't gravlax salmon that is cold smoked? I read up on gravelax a few
> years ago. I remember that gravlax, like barbecue, means different things
> to different people.
>
> BBQ
> --
>
Gravlax is not smoked. It is fresh salmon dry cured by immersion in salt
sugar and dill. It's a Scandinavian dish with slightly different names in
each country. It's not smoked. The following is from Wikipedia. When I've
tried to smoke salmon, I've made gravlax and then smoked at as low a
temperature as possible. I believe the smoked salmon you see packaged at
Trader Joe's is made like this.
"During the Middle Ages, gravlax was made by fishermen, who salted the
salmon and lightly fermented it by burying it in the sand above the
high-tide line. The word gravlax comes from the Scandinavian word grav,
which literally means "grave" or "hole in the ground" (in Swedish,
Norwegian, Danish, Dutch and Estonian), and lax (or laks), which means
"salmon", thus gravlax means "buried salmon".

Today fermentation is no longer used in the production process. Instead the
salmon is "buried" in a dry marinade of salt, sugar, and dill, and cured for
a few days. As the salmon cures, by the action of osmosis, the moisture
turns the dry cure into a highly concentrated brine, which can be used in
Scandinavian cooking as part of a sauce.[1] This same method of curing can
be used for any fatty fish, but salmon is the most common."

Kent












Cold smoking