Description
A traditional Pacific Northwest method of preserving salmon by cold smoking on cedar planks.
Technical
Salt penetrates the fish at 20–30 °C, creating a hypertonic environment that reduces water activity to ~0.85 and inhibits bacterial growth. Phenolic compounds from smoke, such as guaiacol and syringol, deposit onto the surface, providing antimicrobial activity and imparting characteristic smoky flavor. Cedar planks release tannins and resinous terpenes, further inhibiting microbes and adding subtle resinous notes.
Science
Primary Reaction
Salt penetration and phenolic compound deposition leading to antimicrobial effect
Sensory Profile
Aroma ()
smokyresinouscedarsubtle sweetbrinywoodyearthy
Origin & History
Civilization