Smoked Salmon from Oregon

Wild Caught Pacific Northwest smoked salmon from the Pacific Northwest is some of the world's best. Salmon is fished off the coast in the cold Pacific, then smoked gently with black pepper and brown sugar, then packed for shipping. Our packed smoked salmon is stable at room temperature until the package is opened. Serve smoked salmon by opening the package and slipping out the fillet, then placing it on a large platter. It's great with cracker and cream cheese, or use a fork to tease it apart and toss it in pasta salads. Add it to a cream sauce for Northwestern style Fettucine Alfredo. Use it like you would lox on bagels with cream cheese. However you serve it, it won't last long! What is Smoked Salmon? Smoked salmon is fresh salmon that has undergone a smoking process, usually by one of two methods: hot-smoking or cold-smoking. Hot-smoking is a process by which the fish is smoked from 6 to 12 hours at temperatures ranging from 120° to 180°F. The time and temperature depend on the size of the fish, how close it is to the source of smoke and the degree of flavor desired. In cold-smoking, a temperature of 70° to 90°F is maintained and the fish might remain in the smokehouse for anywhere from 1 day to 3 weeks. Our smoked salmon products are cold smoked, resulting in a less salty flavor. Canned Salmon Label, circa 1890, from Oregon's State Archives. At the turn of the century there were dozens of salmon canneries up and down the Columbia River, vieing for customers with bright, quirky labels. "Nova" is an east coast word for cold smoked salmon from Nova Scotia. "Lox" is brine-cured cold smoked salmon, sometimes saltier than other smoked salmon, often served with cream cheese on a bagel. Pacific NW smoked salmon comes to you in sealed packages that are stable at room temperature until opened. A 2 ounce portion will flavor a seafood alfredo, a 6 ounce package will serve 2-4 salmon lovers on crackers with cream cheese, and a pound package will serve a family or party gathering. Refrigerate after opening. Smoked salmon can be frozen, and will taste great after defrosting in soups or sauces. Commercial Fishing is the most dangerous profession in the US today. Oregon fishermen I have spoken with say that there is nothing like the feeling of being out on the ocean, that they love their work, but they risk their lives every time they go out.   Smoked Coho Salmon Also called the silver salmon, Coho are found in the coastal waters of Alaska after traveling down the spawning streams and rivers of Oregon and Washington to the ocean. Wild Coho salmon meat has a deep reddish orange color, and has a flaky texture and rich, smooth flavor. Wild Coho are leaner than Chinook or Sockeye salmon. Smoked Sockeye Salmon Sockeye are also know as red salmon for its distinctive bright red meat color and deep red skin color during spawning season. The meat has a high oil content and a rich flavor. The home of Sockeye salmon is Bristol Bay in Western Alaska. King (Chinook) Salmon Chinook, also known as King Salmon, are the largest salmon species, and have the highest fat content of all species. With a deep red to orange color, this is the richest, most velvety in flavor. Smoked Salmon Recipes CLASSIC SMOKED SALMON APPETIZER 6-8 oz. Smoked Salmon package Herbed Cream Cheese* 12 slices cocktail-size rye or pumpernickel bread** 1/2 cup thinly sliced red onion 3 tablespoons capers lemon slices fresh dill sprigs Arrange smoked salmon, small bowl of Herbed Cream Cheese and bread on medium-sized serving platter. Garnish with red onion, capers, lemon slices and dill. Makes 6 servings *Herbed Cream Cheese: Beat together until smooth 8 ounces softened cream cheese, 2 tablespoons milk, 1 teaspoon each lemon juice and dill weed, and 4-5 drops bottled hot pepper sauce. **Can be ordered from Avalon SMOKED SALMON PASTA 6 oz. Smoked Salmon package 1 tbsp. garlic, minced 1/4 cup butter or margarine 1 cup each half-&-half and whipping cream 1 cup vegetable or chicken broth 1/2 cup peeled, seeded and chopped tomatoes 1 tbsp. chives salt & ground white pepper to taste 8 oz. linguine or fettuccine 1/2 cup grated Parmesan cheese 1 tbsp. minced parsley Sauté garlic in butter about 5 minutes or until softened. Add half-&-half and whipping cream; heat to simmer and cook, uncovered, about 45 minutes or until thickened and reduced to 2-1/2 cups liquid. Add smoked salmon, tomatoes and chives; heat thoroughly over low heat about 2 minutes. Season with salt and pepper. Cook linguine in boiling water about 10 minutes or until barely tender; drain. Fold hot pasta into cream sauce; place on serving platter and sprinkle with Parmesan cheese and parsley. Makes 4 servings. SMOKED SALMON SALAD 1 pound smoked salmon package 1/2 cup sour cream 1/3 cup cucumber, peeled, seeded and diced 1/4 cup almonds, slivered 2 Tbsp. chives, chopped 1/2 tsp. salt 1/8 tsp. white pepper 1/2 tsp. dill weed Cut salmon into bite-size pieces. Toss gently with sour cream, cucumber, almonds, chives, slat, pepper and dill. Heap into lettuce cups.