Common Preservation Methods:
* Smoking: Salmon is exposed to smoke from burning wood, which adds flavor and helps preserve the fish. This is a traditional method that results in a long-lasting product.
* Salting: Salmon is cured with salt, which draws out moisture and inhibits bacterial growth. This can be done dry or in a brine.
* Curing: Similar to salting, curing uses a combination of salt, sugar, and spices to preserve and flavor the salmon.
* Pickling: Salmon is submerged in a vinegar-based brine, often with added spices, which adds a tangy flavor and acts as a preservative.
* Canning: Salmon is cooked and sealed in airtight containers to prevent spoilage. Canned salmon is a shelf-stable product with a long shelf life.
* Freezing: Freezing is a common method for preserving salmon, but it's not considered a long-term preservation technique. It can extend the shelf life of salmon for several months.
Additional Information:
* Types of Preserved Salmon: You might find preserved salmon labeled as "smoked salmon," "lox," "kippered salmon," "canned salmon," or "pickled salmon." Each term refers to a specific method of preservation and results in a unique flavor profile.
* Flavor Profiles: The preservation method used heavily influences the flavor of the salmon. Smoked salmon tends to have a smoky and savory flavor, while pickled salmon is tangy and often spiced.
* Safety: It's crucial to purchase preserved salmon from reputable sources to ensure its safety. Check the packaging for expiration dates and storage instructions.
Note: The term "preserved salmon" can also refer to salmon that is dehydrated or freeze-dried, although these methods are less common.