Smoked salmon

There arre several ways to cure or cook a salmon. Each method produces its own name:

• Hot-smoked is salmon smoked for six to twelve hours at over 210 degrees.
• Cold-smoked salmon is the Scottish or Irish method for smoking salmon at no more than 90 degrees for several weeks.
• Lox salmon is cold-smoked, then cured in brine.
• Nova salmon is cold-smoked salmon from Nova Scotia. 

Nantucket Wild Gourmet & Smokehouse is a mom-and-pop opertion that smokes its own wild Alaskan Cold-Smoked Salmon, which they will ship. http://www.nantucketwildgourmet.com/default.htm

Tobermory smoked salmon and trout from the Isle of Mull in the Hebrides are both fine, lightly smoked fish, caught and smoked only to order that give any local supermarket supply a run for their money. Within two days of leaving Tobermory they arrive in Washington, for local delivery. Order through the Scottish Smoked Salmon Co, 301 924 0595.

One of the best ways to serve salmon is the Scandinavian specialty, gravlax or gravad lax. Compressed under heavy weights, a side of raw salmon that's had its bones removed by a pair of tweezers, is covered in a cure of sugar, salt, pepper and fresh dill for several days that cold cooks it, then served with a mustard sauce strongly flavored with more chopped dill. The name comes from the old curing tradition of burying the salmon to force out its moisture, and means 'grave salmon'.

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