Flirting with Food: Oven Head Smoked Salmon from New Brunswick

Sunday, 6 April 2014

Oven Head Smoked Salmon from New Brunswick

Atlantic Salmon - Salmo Salar

http://www.miramichisalmon.ca/education/atlantic-salmon/

The Atlantic salmon is an anadromous species, that is, it spawns in freshwater streams, the adults return to sea and the young remain in fresh water for 2 or 3 years. When the fish are about 15 cm in length, the young salmon (smolt) migrate to sea where they may live for 1, 2 or more years before returning to fresh water to spawn.

One of the key biological differences between Atlantic Salmon (Salmo salar) and Pacific Salmon (Onchorynchus) is that Atlantic salmon (Salmo) are iteroparous, that is, they do not die after returning to spawn in their streams in which they hatch, and can return to the sea. Pacific Salmon, and other members of the Onchorynchus genus, on the other hand, are referred to as being semelparous, with mature members of the population generally dying within a few days or weeks of spawning.

In Canada, Atlantic salmon spawn in October and November. The actual date depends on the region. Marine salmon move into estuaries and, thence, to fresh water in spring, summer, or early autumn, the approximate time being characteristic for each river. The ability of salmon to surmount falls and other obstacles in the river in order to reach the spawning grounds has been a source of wonder for centuries.

Salmon aquaculture in New Brunswick began with just one commercial site in 1978 and has since grown to over 90 sites. It now represents the largest single food commodity in New Brunswick in terms of sales value, with an estimated value of $192 million in 2008. While St. George is considered the hub of the industry, Deer Island, Campobello, and Grand Manan have also benefited from salmon aquaculture. Of the twelve major salmon producing nations, Canada ranks fourth behind Norway, Chile, and Scotland. New Brunswick represents approximately 40% of all Canadian salmon production.

https://www.gnb.ca/0027/Aqu/finfish-e.asp

Oven Head Smoked Salmon from New Brunswick

Swept by the highest tides in the world, the cold, clean water of the Bay of Fundy produces farmed raised salmon unsurpassed for taste and texture.

The Fundy Coast of New Brunswick’s charlotte County maintains a strong fishing tradition to this day, enhanced by the new techniques of modern aquaculture.

Oven Head Smoked Salmon Smokers carries this tradition forward by combining a modern plant and quality control methods with old-fashioned skill and attention to detail.

A cold smoked process using select maple chips is responsible for the unique, delicate flavour of Oven Head’s smoked salmon.

http://www.ovenheadsmokers.com/contact.html