best smoked salmon in seattle

Where to Find the Best Smoked Salmon in Seattle

Seattle, a city renowned for its seafood, boasts some of the finest smoked salmon in the world. From traditional preparations to innovative flavors, the Emerald City offers a diverse range of options for smoked salmon enthusiasts. Whether you’re a local or a visitor, discovering the best smoked salmon is a culinary adventure worth undertaking.

Types of Smoked Salmon

Seattle’s smoked salmon scene isn’t a monolith. You’ll find a variety of styles, each with its own unique character. Consider these options when deciding what to try:

* **Lox:** This is salmon cured in a brine (salt and sugar). It’s not actually smoked, although it’s often found alongside smoked salmon.
* **Cold Smoked Salmon:** Smoked at low temperatures, cold smoked salmon has a silky texture and a delicate, smoky flavor. It’s often sliced thinly.
* **Hot Smoked Salmon:** Smoked at higher temperatures, hot smoked salmon has a flaky texture and a more pronounced smoky flavor. It’s cooked through the smoking process.
* **Candied Salmon:** This is salmon glazed with brown sugar or maple syrup before or during the smoking process, resulting in a sweet and savory treat. Learn more about smoked salmon from Wikipedia.

Top Spots for Smoked Salmon in Seattle

While personal taste is subjective, these establishments consistently receive high praise for their smoked salmon:

* **Pike Place Market:** This iconic landmark is home to several vendors offering a wide selection of smoked salmon. Explore the different stalls and sample before you buy.
* **Pure Food Fish Market:** Located in Pike Place Market, this established seafood market offers a variety of smoked salmon, including lox, cold smoked, and hot smoked.
* **Jack’s Fish Spot:** Also in Pike Place Market, Jack’s Fish Spot is known for high quality fresh and smoked seafood.
* **Mutual Fish Company:** Located outside of the Market in Central District, they offer traditional styles like lox, hot-smoked and candied.

Factors to Consider When Choosing Smoked Salmon

When selecting smoked salmon, consider these factors:

* **Type of Salmon:** Different types of salmon (e.g., Sockeye, King, Coho) have different flavor profiles and fat content.
* **Smoking Method:** As mentioned earlier, cold smoking and hot smoking produce different textures and flavors.
* **Ingredients:** Check the ingredient list for any additives or preservatives.
* **Appearance:** Look for salmon that is vibrant in color and has a moist, not dry, appearance.
* **Source:** Knowing where the salmon comes from can be important to some customers. Some vendors promote sustainability.

How to Enjoy Smoked Salmon

Smoked salmon is incredibly versatile. Enjoy it:

* On bagels with cream cheese, capers, and red onion.
* In salads with mixed greens, avocado, and a lemon vinaigrette.
* As part of a charcuterie board with crackers, cheese, and olives.
* Mixed into scrambled eggs or omelets.
* Simply on its own, as a delicious and savory snack.

Frequently Asked Questions

What is the difference between lox and smoked salmon?

Lox is cured in a brine, while smoked salmon is cured and then smoked.

How long does smoked salmon last?

Smoked salmon typically lasts for 3-5 days in the refrigerator after opening. Check the package for specific instructions.

Is smoked salmon healthy?

Smoked salmon is a good source of protein, omega-3 fatty acids, and vitamin D. However, it can be high in sodium.

Where does Seattle’s smoked salmon come from?

Much of Seattle’s smoked salmon comes from Alaskan and Pacific Northwest salmon fisheries.

Can I freeze smoked salmon?

Yes, you can freeze smoked salmon, but the texture may change slightly. Wrap it tightly in plastic wrap and then in a freezer bag.

Summary

Seattle offers a diverse and delicious smoked salmon experience. From Pike Place Market to established seafood markets, you can find a variety of styles and flavors to suit your taste. Consider the type of salmon, smoking method, and ingredients when making your selection, and enjoy this Pacific Northwest delicacy in a variety of ways.