It’s an age-old tradition.
We’ve been at it for centuries.
And back in the day curing and smoking your salmon was the only way to preserve it for any length of time.
That delicious earthy smoked flavor was just a happy byproduct.
Times may have moved on but the delicious well-worn art of smoking salmon persists because you just can't beat that magical combination of soft fish, salt, and smoke.
Chowing down on a plate of smoked salmon used to be the domain of the powerful and wealthy. While smoking fish was only done by artisans or in fish processing plants.
Now that farmed salmon is available everywhere, anybody can smoke it up in their backyard, or on their stove-top once they have the right kit (more on this a bit later)
And if you’re a newbie fish smoker it’s easy to obsess about what is the best wood for smoking salmon.
There's so many different types out there that it's easy to get a bit bamboozled and wonder which one to go with.
Coming up we’ll take a look at some of the best woods to try and give you a bit of insight into what you can expect from them flavor wise.
We’ll also explain which types are traditionally used, as well as give you a list of woods you should definitely avoid.
Let's get to it.