For over three decades, Marky's has been well known to gourmet food connoisseurs as always having the highest quality delicacies. Founded in 1983, the Marky's Caviar Store has managed to keep its reputation as an incredibly reliable supplier of the highest quality caviar; since then, we've grown to also offer many of the world's best gourmet specialties. As a result, we've become the biggest caviar manufacturer in the country and the biggest importer of a wide range of gourmet products.
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.
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:
Smoked salmon can be found in a variety of cuts to suit different culinary creations:
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:
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.
Consuming smoked salmon can offer several health benefits, although it's important to keep in mind that while smoked salmon retains some nutritional value, the smoking process can also affect certain aspects of its nutrient content.
However, there are a few considerations to keep in mind:
To enjoy the health benefits of smoked salmon, it's advisable to choose high-quality products, enjoy them in moderation, and include a variety of other nutrient-rich foods in your diet. If you have specific dietary considerations or health concerns, it's always a good idea to consult with a healthcare professional or registered dietitian.
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:
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:
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:
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
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.
The smoking process imparts the characteristic smoky flavor to the salmon. There are two main methods of smoking:
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:
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!