A little bit of history
27
Aug
Smoked salmon has featured in the cultures of the Native Americans for a long time. Smoked salmon was also a common dish in Greek and Roman culture throughout history, often being eaten at large gatherings and celebrations. During the Middle Ages, smoked salmon became part of people’s diet and was consumed in soups and salads. The first smoking factory was from Poland in the 7th century A.D.[The 19th century marked the rise of the American smoked salmon industry on the West Coast, processing Pacific salmon from Alaska and Oregon.
For centuries, fishermen across the world used smoke to preserve the excess catch that could not be consumed fresh. While this was done in much more primitive conditions, the fundamental steps and formulas of the process itself remain largely unchanged even in the face of modern advancements and equipment. However, while the smokers of yore turned to this method out of necessity, today we employ this process not to preserve, but to enhance, the texture and the flavor for our culinary pleasure.
In 1869, the transcontinental railroad began to transport barrels of salted salmon from the Pacific coast to the rest of the country. This gave rise to its popularity in New York City, especially among the Eastern European Jews.