Smoked Salmon

For over three decades, Marky's has been well known to gourmet food connoisseurs as always having the highest quality delicacies. Founded in 1983, Marky's smoked salmon stands out in the crowded market of gourmet seafood due to its unwavering commitment to quality and tradition. Sourced from the pristine waters of the North Atlantic, Marky's employs time-honored techniques that have been perfected over generations to craft their signature smoked salmon. Each slice showcases a delicate balance of flavor and texture, resulting from a meticulous curing process that incorporates a blend of natural ingredients. This attention to detail not only enhances the salmon's natural richness but also ensures that every bite is an indulgence of pure bliss. Furthermore, Marky's dedication to sustainability means that consumers can savor their smoked salmon with the knowledge that they are supporting responsible fishing practices. With every taste, Marky's provides not just a meal, but an exquisite experience steeped in tradition and passion for seafood.

Pinnacle has been Marky's lineup of smoked salmon for over a decade, with exceptional quality and customer satisfaction rates. Now, we've brought our outstanding Norwegian smoked salmon fillets under Marky's name. They truly deserved it! Inspired by the ocean, we've created beautiful, silky vessels in Marky's signature hue, "Midnight in the Tropics." Built robustly and adorned artfully, they're designed to keep the salmon fillets cool and well-protected, ensuring that our customers always get the best smoked salmon fillet experience.

Smoked salmon is a culinary masterpiece that transforms fresh salmon into an extraordinary delicacy through a meticulous smoking process. At its core, smoked salmon begins with high-quality, fresh fish—typically from species like Atlantic or Pacific salmon. The salmon is cured using a blend of salt and sometimes sugar, which draws out moisture and enhances its natural flavors. After the curing phase, the fish is exposed to smoke from wood chips such as hickory or maple, imparting a distinctive aroma and a rich, complex taste profile.

This technique not only preserves the salmon but also elevates it to new gastronomic heights, resulting in a silky texture that melts in your mouth. Smoked salmon can be enjoyed in a variety of ways—served on bagels with cream cheese, paired with fine cheeses, or incorporated into salads and pasta dishes. Ultimately, smoked salmon is more than just a food item; it is a versatile and luxurious ingredient that invites a world of culinary creativity.

Smoked salmon’s story began centuries ago when ancient civilizations developed smoking and curing methods to preserve fish for extended periods. This technique not only prolonged shelf life but also introduced unique flavors that became integral to various culinary traditions.

Today, smoked salmon is a staple in gourmet cuisine, celebrated for its delicate texture and smoky essence. It has found a place on breakfast tables, in fine dining restaurants, and even in innovative fusion dishes, illustrating its enduring appeal and versatility.

Norwegian salmon, renowned for its exceptional quality and rich flavor, holds a special place in the realm of seafood delicacies. It comes from a population of Atlantic salmon (Salmo salar) that inhabits the cold and pristine waters of the North Atlantic Ocean along the coast of Norway. Its exceptional taste and texture are attributed to the clean and cold waters in which it thrives. This environment allows the fish to develop a generous layer of fat, giving it a distinctly rich, buttery flavor and luscious texture that have captivated palates worldwide.

Norway's history is deeply intertwined with salmon fishing, dating back centuries. The country's natural fjords and cold waters have provided an ideal habitat for salmon to thrive. Over time, Norway has perfected its salmon farming techniques, resulting in consistent and high-quality seafood that's enjoyed globally. Norwegian salmon is versatile and can be prepared in various ways, from grilling and baking to curing and smoking.

Since ancient times, smoking has been one of the preferred methods to preserve and elevate the natural flavors of Norwegian salmon to new heights. The smoking process infuses the fish with a delicate smokiness that complements its inherent richness. To create smoked salmon, the fish is first cured with a mixture of salt, sugar, and sometimes other seasonings. After curing, the salmon is subjected to a controlled smoking process using wood chips, such as oak or hickory, which imparts the desired smoky aroma and flavor. The art of smoking further enhances its appeal, creating a gourmet delight that spans cultures and cuisines.

Smoked salmon comes in cold smoked and hot smoked styles, each with its own distinct characteristics:

• Cold-Smoked Salmon: This classic style involves a lengthier smoking process at lower temperatures, preserving the salmon's tender texture and imparting a subtle smokiness. Cold-smoked salmon is often thinly sliced and enjoyed as a luxurious appetizer or on bagels with cream cheese.
• Hot-Smoked Salmon: In contrast, hot-smoked salmon is smoked at higher temperatures, resulting in a firmer texture and a bolder smoky flavor. The finished product resembles cooked salmon and is often flaked for use in salads, sandwiches, or as a flavorful addition to various dishes.

Smoked salmon can be found in a variety of cuts to suit different culinary creations:

• Fillets: Norwegian salmon is commonly available in fillet form, making it versatile for various cooking methods.
• Slices: Smoked salmon is typically presented in thin slices, perfect for elegant appetizers or garnishes.
• Steaks: Salmon steaks, cut cross-sectionally through the fish, are popular for grilling and pan-searing.
• Loin: Salmon loin is a thicker cut that remains tender and juicy, suitable for baking and roasting.

At Marky’s, you can buy Norwegian smoked salmon fillets in Norwegian smoked salmon fillets Royal cut, Norwegian smoked salmon fillets Imperial cut, Norwegian smoked salmon fillets Marquis cut, and whole non-sliced flank options. These cold smoked salmon fillets, made with oak chips, are the best smoked salmon fillets on the market thanks to their firm texture and exquisite taste.

Smoked salmon is typically cold smoked, which means it is smoked at a temperature that is not high enough to cook the fish. This process imparts a smoky flavor to the salmon while preserving its texture and appearance. As a result, smoked salmon is often still considered raw in terms of its internal state, even though it has undergone the smoking process.

However, it's important to note that the cold smoking process does have an effect on the texture and taste of the salmon, making it firmer and giving it a distinct smoky flavor. So, while it's not cooked in the traditional sense, the smoking process does transform the salmon into a delicacy with its own unique qualities.

Hot smoked salmon, in contrast, is cooked through the smoking process, which renders it flaky and opaque in color but with a stronger smoky flavor.

Salmon and smoked salmon are related but distinct culinary items. Here are the key differences between the two:

Salmon:

• Type: Salmon refers to any species of fish in the genus Salmo, such as the Atlantic salmon (Salmo salar), but it’s sometimes also used to refer to other related species in the Salmonidae family.
• State: Fresh salmon is raw and has a soft, buttery texture. It can be prepared in various ways, such as grilling, baking, poaching, smoking, or pan-searing.
• Flavor: Fresh salmon has a clean, delicate flavor that varies based on the specific type of salmon and its diet.
• Preparation: Fresh salmon can be enjoyed in fillets, steaks, or whole fish form. It's a versatile ingredient used in a wide range of dishes.
• Nutrition: Fresh salmon is rich in Omega-3 fatty acids, protein, and essential nutrients.
• Color: The color of fresh salmon can range from pale pink to deep orange, depending on the species and diet.

Smoked Salmon:

• Type: Smoked salmon is a processed form of salmon that has undergone curing and smoking.
• State: Smoked salmon is typically cold-smoked, meaning it's exposed to wood smoke at temperatures that don't cook the fish. It is considered raw in terms of its internal state, but it has a firmer texture and a distinct smoky flavor.
• Flavor: Smoked salmon has a delicate smokiness that complements its natural richness.
• Preparation: Smoked salmon is typically presented in thin slices and is often used as an appetizer, on bagels with cream cheese, or in salads and other dishes.
• Nutrition: Smoked salmon retains most of the nutritional benefits of fresh salmon, such as Omega-3 fatty acids and protein, but the smoking process can reduce certain nutrients.
• Color: The smoking process deepens the color of smoked salmon, giving it a more intense orange-pink hue.

The main difference between salmon and smoked salmon lies in their preparation and flavor profiles. Salmon refers to the fresh fish, while smoked salmon is a product of curing and smoking, resulting in a distinctive smokiness and firmer texture. Both forms offer their own culinary experiences and are enjoyed in various dishes across cuisines.

Smoked salmon is a versatile ingredient that can be enjoyed in a variety of ways. Here are some popular and delicious ways to savor smoked salmon:

• On Bagels with Cream Cheese: One of the most classic and beloved ways to enjoy smoked salmon is on a toasted bagel spread with cream cheese. Top the cream cheese with thin slices of smoked salmon, and you can also add capers, red onion, fresh dill, and caviar for extra flavor.
• Salads: Smoked salmon can be a fantastic addition to salads. It adds a burst of flavor and protein to leafy greens or grain-based salads. Consider mixing smoked salmon with mixed greens, cucumber, avocado, and a light vinaigrette.
• Canapés and Appetizers: Create elegant canapés by placing small pieces of smoked salmon on crackers or cucumber slices and garnishing with herbs, lemon zest, and caviar. You can also roll up smoked salmon with herbed cream cheese for bite-sized appetizers.
• Omelets and Scrambles: Add smoked salmon to your morning omelet or scrambled eggs for a gourmet twist. The smokiness pairs well with the creamy texture of eggs.
• Quiches and Frittatas: Incorporate smoked salmon into quiches, frittatas, or egg-based casseroles for a delightful flavor enhancement.
• Sandwiches and Wraps: Use smoked salmon as a filling for sandwiches and wraps. Combine it with fresh veggies, spreads, and other ingredients for a satisfying meal.
• Pasta Dishes: Smoked salmon can be a luxurious addition to pasta dishes. Toss smoked salmon with cooked pasta, cream sauce, fresh herbs, and a touch of lemon zest, then top with a dollop of caviar for a delightful seafood pasta.
• Crostini: Top toasted baguette slices with a thin layer of herbed cream cheese or goat cheese and a piece of smoked salmon. Drizzle with olive oil and sprinkle with herbs for an elegant appetizer.
• Sushi Rolls: Create a unique twist on sushi by using smoked salmon as a filling for rolls. Combine it with avocado, cucumber, and other sushi ingredients for a fusion of flavors. Top it with some caviar for a deluxe experience!
• Savory Pancakes: Serve smoked salmon on top of savory pancakes or blinis along with crème fraîche or sour cream, fresh herbs, and caviar.

Remember that the delicate flavor of smoked salmon can easily shine on its own, but it also pairs well with a variety of complementary ingredients. Experiment with different combinations to find your favorite way to enjoy this delicious seafood delicacy!

Smoked salmon is a versatile ingredient that can be enjoyed in a variety of ways. Here are some popular and delicious ways to savor smoked salmon:

• On Bagels with Cream Cheese: One of the most classic and beloved ways to enjoy smoked salmon is on a toasted bagel spread with cream cheese. Top the cream cheese with thin slices of smoked salmon, and you can also add capers, red onion, fresh dill, and caviar for extra flavor.
• Salads: Smoked salmon can be a fantastic addition to salads. It adds a burst of flavor and protein to leafy greens or grain-based salads. Consider mixing smoked salmon with mixed greens, cucumber, avocado, and a light vinaigrette.
• Canapés and Appetizers: Create elegant canapés by placing small pieces of smoked salmon on crackers or cucumber slices and garnishing with herbs, lemon zest, and caviar. You can also roll up smoked salmon with herbed cream cheese for bite-sized appetizers.
• Omelets and Scrambles: Add smoked salmon to your morning omelet or scrambled eggs for a gourmet twist. The smokiness pairs well with the creamy texture of eggs.
• Quiches and Frittatas: Incorporate smoked salmon into quiches, frittatas, or egg-based casseroles for a delightful flavor enhancement.
• Sandwiches and Wraps: Use smoked salmon as a filling for sandwiches and wraps. Combine it with fresh veggies, spreads, and other ingredients for a satisfying meal.
• Pasta Dishes: Smoked salmon can be a luxurious addition to pasta dishes. Toss smoked salmon with cooked pasta, cream sauce, fresh herbs, and a touch of lemon zest, then top with a dollop of caviar for a delightful seafood pasta.
• Crostini: Top toasted baguette slices with a thin layer of herbed cream cheese or goat cheese and a piece of smoked salmon. Drizzle with olive oil and sprinkle with herbs for an elegant appetizer.
• Sushi Rolls: Create a unique twist on sushi by using smoked salmon as a filling for rolls. Combine it with avocado, cucumber, and other sushi ingredients for a fusion of flavors. Top it with some caviar for a deluxe experience!
• Savory Pancakes: Serve smoked salmon on top of savory pancakes or blinis along with crème fraîche or sour cream, fresh herbs, and caviar.

Remember that the delicate flavor of smoked salmon can easily shine on its own, but it also pairs well with a variety of complementary ingredients. Experiment with different combinations to find your favorite way to enjoy this delicious seafood delicacy!

Smoked salmon tends to be more expensive than fresh salmon due to a combination of factors related to its production, quality, and the overall processes involved. Here are some reasons why smoked salmon is often priced at a premium:

• Labor-Intensive Process: The production of high-quality smoked salmon involves several labor-intensive steps, including filleting, curing, smoking, and sometimes additional flavoring or marinating. Skilled personnel are required for each of these processes, which can contribute to higher production costs.
• Curing Process: Before smoking, salmon is typically cured with a mixture of salt, sugar, and sometimes other seasonings. This process enhances flavor, texture, and preservation but also requires time and precision, increasing the overall cost.
• Smoking Equipment and Wood: The smoking process involves specialized equipment and high-quality wood chips that contribute to the distinct smoky flavor. These factors add to the cost of production.
• Quality of Salmon: Smoked salmon is often made from high-quality salmon, known for its flavor, texture, and fat content. The sourcing of quality salmon can raise the cost.
• Artisanal Approach: Many producers of smoked salmon take an artisanal approach, focusing on small batches and careful attention to detail. While this approach leads to a superior product, it can also drive up costs.
• Time-Consuming Process: Smoking salmon is a time-consuming process, especially when cold-smoking is used. Cold-smoking takes place over an extended period at lower temperatures, preserving the texture and producing a delicate smokiness.
• Flavor and Quality Control: Ensuring consistent flavor and quality in smoked salmon requires rigorous quality control measures, which can contribute to higher costs.
• Packaging and Presentation: Smoked salmon is often presented attractively, sometimes in vacuum-sealed or glass containers, which can add to the packaging and presentation costs.
• Global Sourcing: Some premium smoked salmon brands may source their fish from specific regions known for high-quality seafood, which can lead to increased costs due to transportation and sourcing from reputable suppliers.
• Delicacy and Demand: Smoked salmon is considered a gourmet delicacy and is in high demand, especially for special occasions and upscale dining. As such, producers can price it at a premium to reflect its perceived value.

In essence, the labor-intensive processes, quality of ingredients, specialized equipment, and artisanal approach contribute to the higher cost of smoked salmon. The premium pricing often reflects the care, time, and expertise that go into creating this delectable and sought-after culinary delight.

Right here! At Marky’s, we offer the finest Norwegian and Scottish smoked salmon products on the market. We take care to partner only with the best suppliers available, focusing on the quality and sustainability of their products. Over our decades of existence, we’ve refined our selection to provide a superior, unparalleled smoked salmon experience across our catalog, and today, you can buy these smoked salmon products at Markys:

Scottish Smoked Salmon

• Markys's Scottish Smoked Salmon Hand-Sliced Small
• Markys's Scottish Smoked Salmon Hand-Sliced Large
• Markys's Gravlax Salmon, Sliced 4OZ
• Markys's Gravlax Salmon, Sliced 16OZ
• Smoked Salmon, Whole Non-Sliced Side

Norwegian Smoked Salmon

If you prefer going to a store instead of shopping online and have been wondering to yourself, “Where can I buy the best smoked salmon near me?” then visit our Marky's store locations to see if you’re near one of Marky’s retail locations, such as Marky’s Caviar Grand Central and Marky’s Madison in New York City, or Marky’s Gourmet in Miami.

Smoked salmon is made through a process that involves curing the salmon with a mixture of salt, sugar, and sometimes other flavorings, followed by smoking it at controlled temperatures. Here's a general overview of how smoked salmon is made:

Preparation and Filleting:

The process begins with selecting high-quality salmon, often Atlantic salmon, known for its rich flavor. The salmon is cleaned, gutted, and filleted to obtain the desired portions for smoking.

Curing:

Curing involves coating the salmon with a mixture of salt, sugar, and sometimes additional ingredients such as herbs or spices. This step not only adds flavor but also helps preserve the fish by drawing out moisture and inhibiting bacterial growth. The curing mixture can vary based on the recipe and desired outcome.

• Resting and Equalization: After the curing mixture is applied, the salmon is allowed to rest in a controlled environment. This step ensures that the flavors are evenly distributed throughout the fish and the curing process is complete.
• Drying: The salmon is then gently rinsed to remove excess salt and sugar. It is often patted dry to remove moisture. Drying is essential to create a pellicle, a tacky surface that forms on the fish. The pellicle helps the smoke adhere to the fish during the smoking process.

Smoking:

The smoking process imparts the characteristic smoky flavor to the salmon. There are two main methods of smoking:

• Cold Smoking: This involves smoking the salmon at temperatures lower than 90°F (32°C) for an extended period, often 12 to 24 hours or more. Cold smoking doesn't cook the fish; instead, it adds a delicate smokiness while maintaining the salmon's tender texture. Cold-smoked salmon is often served in thin slices.
• Hot Smoking: In this method, the salmon is exposed to higher temperatures (around 140-160°F or 60-70°C) for a shorter period, usually a few hours. Hot smoking cooks the fish, resulting in a firmer texture and a more intense smoky flavor. Hot-smoked salmon is often flaked and used in various dishes.
• Cooling and Storage:

  After the smoking process, the salmon is allowed to cool before being packaged. Proper packaging is crucial to maintain freshness and prevent contamination. Smoked salmon can be vacuum-sealed or packaged in airtight containers to extend its shelf life.

The exact details of the smoking process can vary based on the type of smoker, the wood used for smoking, and any additional flavorings or techniques employed by the producer. The goal is to create a balanced harmony between the smokiness, the flavors from the curing mixture, and the natural richness of the salmon.

Making smoked salmon requires skill and attention to detail. Marky’s commercial producers have perfected their recipes and processes over time to consistently deliver the sought-after flavors and textures of smoked salmon.

"Lox" is a term often used to refer to a specific type of smoked salmon. The word "lox" itself originates from Yiddish, which is a High German-derived language historically spoken by Ashkenazi Jews. The term "lox" comes from the Yiddish word "laks," which means salmon.

The association between smoked salmon and the term "lox" likely comes from the traditional method of preparing and preserving salmon that was practiced by Eastern European Jewish immigrants in the United States. These immigrants brought their culinary traditions with them, including the method of curing and smoking salmon, which was common in their home regions.

The specific type of smoked salmon known as lox is traditionally made using a cold-smoking process. The salmon is typically cured with a mixture of salt, sugar, and sometimes other seasonings before being cold-smoked at low temperatures. This method results in a delicate texture and a mild, lightly smoky flavor.

Over time, the term "lox" became associated with this particular style of smoked salmon, often served on bagels with cream cheese, red onion, capers, and sometimes other accompaniments. While "lox" originally referred to any type of salmon, it has come to be linked more specifically to the cold-smoked variety that is popular in Jewish cuisine.

It's worth noting that the term "lox" is primarily used in North America, particularly in the United States and Canada, and may not be as commonly used in other parts of the world where different terms are used to describe various types of smoked salmon.

Smoked salmon has a distinct and appealing flavor profile that combines the natural richness of salmon with the added smokiness from the smoking process. The taste of smoked salmon can vary depending on factors such as the type of salmon used, the curing and smoking methods, and any additional flavorings applied. Here's a general description of how smoked salmon tastes:

• Richness: Smoked salmon retains the inherent richness of fresh salmon. It has a velvety, buttery texture that is characteristic of high-quality salmon.
• Smokiness: The smoking process infuses the salmon with a delicate smokiness that enhances its flavor. The smokiness can range from subtle to more pronounced, depending on factors such as the type of wood used for smoking and the duration of the smoking process.
• Saltiness: Smoked salmon is often cured with a mixture of salt and sugar, which contributes to its slightly salty taste. The level of saltiness can vary based on the curing recipe and the producer's preferences.
• Sweetness: The curing mixture might also contain sugar, which can add a touch of sweetness to the smoked salmon. This balances the salty and smoky flavors.
• Umami: Salmon naturally contains umami, the savory fifth taste sensation. The smoking process can enhance the umami qualities of the fish, contributing to its overall depth of flavor.
• Oceanic Notes: Because salmon is a fish that comes from the sea, smoked salmon can have subtle oceanic or marine notes that contribute to its seafood flavor profile.
• Herbal or Spiced Undertones: Depending on the curing mixture or any additional seasonings used, smoked salmon might have undertones of herbs, spices, or other flavorings that complement the smokiness and natural flavors.

Overall, the taste of smoked salmon is a harmonious blend of its natural characteristics and the effects of the smoking and curing processes. It's a combination of the ocean's freshness, the savory smokiness, and the unique qualities of salmon itself. The flavor can range from delicate and refined to bold and robust, depending on the specific preparation and your personal preferences.

For some of the very best recipes you can make with smoked salmon, have a look at some of Marky’s Executive Chef (and two-time Top Chef champion) Buddha Lo’s creations:

• The Everything Bagel: a simple, classic recipe of bagels, sliced smoked salmon, and cream cheese elevated to divine new heights with the addition of capers and keta salmon roe.

• Smoked Salmon with Creme Fraiche and Lemon: a tasty canape creation consisting of toasted sourdough topped with sliced smoked salmon, crème fraiche, and capers, with a drizzle of olive oil and lemon juice.

• Smoked Salmon, Soft-Boiled Egg, and Avocado on Toast: perfect for a deluxe and satisfying breakfast, this recipe brings smoked salmon slices, soft-boiled eggs, and avocado quarters together atop fresh sourdough bread, with a pinch of black pepper, lemon juice, and extra virgin olive oil.

If you like what Buddha’s cooking, be sure to check out our Saint Urgeon caviar line of caviars, made in collaboration with him!