What Are the Types of Salmon and Differences in Lox and Smoked Salmon?

Salmon, a nutrient-packed powerhouse, has rightfully earned its reputation as a superfood. Rich in omega-3 fatty acids, high-quality protein, and an array of essential vitamins and minerals, it’s a popular choice in many healthy diets. But when you stroll through the aisles of your local supermarket, you’ll find an array of options, each labeled differently. Let’s take a look at the various types of salmon available in the market and the different smoked salmon varieties.

Types of Salmon

1. Atlantic Salmon (Salmo salar):

• Origin: Northern Atlantic Ocean.
• Flavour and Texture: Mild flavour, moderately fatty, and tender flesh.
• Availability: Widely available, both farmed and wild-caught.

Atlantic salmon is the most common variety found in stores. It’s known for its delicate, buttery flavour and versatility in cooking. Due to its popularity, it’s available year-round.

2. Pacific Salmon (Oncorhynchus spp.)

• Subtypes: Includes five major species – Chinook (King), Sockeye (Red), Coho (Silver), Pink (Humpy), and Chum (Keta).
• Origin: Pacific Ocean, with specific species found in different regions.
• Flavour and Texture:
  • Chinook: Rich, buttery and mild flavour; high fat content; soft, delicate texture. Also known as King Salmon. It’s excellent for a variety of preparations, from grilling to sashimi.
  • Sockeye: Intense, robust flavour; deep red flesh; firm and flaky texture. Often considered the most flavourful among the Pacific salmon species. It’s a popular choice for grilling and baking.
  • Coho: Mild, delicate flavour, slightly sweet; medium fat content; moderately firm texture. Often referred to as Silver salmon
  • Pink: Mild flavour; low-fat content; tender, flaky texture.
  • Chum: Mild flavour; leaner meat; coarse texture.
• Availability: Seasonal, varying by species and region

Pacific salmon encompasses various species, each with its unique flavour profile. For instance, Chinook (or King) salmon is known for its rich, buttery taste, while Sockeye offers a more intense, deep flavour.

4. Danube Salmon (Hucho hucho):

• Origin: Native to rivers and streams in Europe, particularly the Danube River basin.
• Flavour and Texture: Similar to Atlantic salmon, with a mild flavour and tender flesh.

5. Steelhead Trout (Oncorhynchus mykiss):

• Origin: Anadromous species found in North America, similar to rainbow trout.
• Flavour and Texture: Mild flavour, slightly fatty, with tender, flaky flesh.

Is Smoked Salmon Raw?

Smoked salmon is typically not raw in the traditional sense of being uncooked. It undergoes a curing and smoking process, which imparts flavour and preserves the fish.

The process for making smoked salmon generally involves the following steps:

1. Curing: The salmon is first cured with a mixture of salt, sugar, and sometimes other seasonings. This curing process helps to draw out moisture from the fish, preserving it and enhancing its flavour.
2. Cold or Hot Smoking: After curing, the salmon is smoked. Cold-smoked salmon is smoked at lower temperatures (usually below 80°F or 27°C) for an extended period. Hot-smoked salmon, on the other hand, is cooked at higher temperatures during the smoking process.
3. Cooling: The smoked salmon is then cooled to set its texture and flavour.

Due to the curing process, smoked salmon is safe to eat without further cooking. The smoking process imparts a distinctive smoky flavour to the fish and may slightly cook it, especially in the case of hot-smoked salmon. This means that smoked salmon is generally ready to eat and doesn’t require additional cooking.

Types of Smoked Salmon

While smoked salmon is not considered raw, it retains a softer, more delicate texture compared to fully cooked salmon. It’s a popular choice for various dishes, such as bagels with cream cheese, salads, and sushi rolls, due to its unique flavour and texture.

1. Cold-Smoked Salmon

• Process: Smoked at lower temperatures for an extended period, resulting in a delicate, silky texture.
• Flavour: Mild, subtly smoky
• Usage: Ideal for bagels, salads, and canapés

Tip: Look for slices that are translucent and moist, indicating proper smoking and freshness.

2. Hot-Smoked Salmon

• Process: Cooked over higher heat, producing a flaky, cooked texture.
• Flavour: Rich, intense smokiness
• Usage: Great for pasta dishes, quiches, or standalone as a main course.

Tip: Check for a golden-brown exterior with moist, opaque flesh for optimal quality.

3. Gravlax

• Process: A Scandinavian delicacy where salmon is cured with a mixture of salt, sugar, and dill. Unlike smoked salmon, Gravlax isn’t smoked at all.
• Flavour: Mild, herbaceous, and slightly sweet. It doesn’t carry the smoky flavour typical of smoked salmon.
• Usage: Excellent on rye bread, crackers, or in salads.

Tip: Look for a vibrant colour and a slightly firm texture, indicating proper curing.

4. Lox

• Process: Lox is a term often used in North America to refer to salmon that has been cured in a salt brine, similar to Gravlax. Traditionally, lox was specifically made from the belly of salmon, but today it can refer to cured salmon in general.
• Texture and Flavour: Lox shares similarities with Gravlax in terms of texture, offering a silky consistency. Its flavour is mild, with the natural richness of the salmon shining through.

5. Jerky-Style Salmon

• Process: Dehydrated after curing and smoking, resulting in a chewy texture.
• Texture and Flavour: Tough, chewy consistency; concentrated smoky flavour; excellent for snacking.

Salmon is a versatile and nutrient-dense fish that offers a range of options to suit various tastes and preferences. Whether you prefer the rich, buttery flavour of Atlantic salmon or the robust taste of Pacific varieties, there’s a salmon type for everyone. Additionally, the different smoking techniques provide unique textures and flavours, allowing you to explore a variety of culinary experiences. Incorporating salmon into your diet not only elevates your meals but also boosts your overall health with its impressive nutritional profile.