Smoked salmon

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Smoked salmon is a preparation of salmon, typically a fillet that has been cured and hot or cold smoked. Due to its moderately high price in some regions, smoked salmon is considered a delicacy. Although the term lox is sometimes applied to smoked salmon, they are different products. Smoking is used to preserve salmon against microorganism spoilage. During the process of smoking salmon, the fish is cured and partially dehydrated, which impedes the activity of bacteria. The growth of bacteria, such as Clostridium botulinum, is inhibited by increased salt content from the curing process. Smoked salmon was also a common dish in Greek and Roman culture throughout history, often being eaten at large gatherings and celebrations. During the Middle Ages, smoked salmon became part of people's diet and was consumed in soups and salads. The first smoking factory was from Poland in the 7th century A.D. The 19th century marked the rise of the American smoked salmon industry in the West Coast, processing...

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