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Salish Smoked Salt

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Photo: Alisa

Created by: Desiree Lowe

Edited by: Alisa, Barnaby Dorfman, Desiree Lowe

Tags: Salt

Other Names: Smoked Salt

Translations:萨利什熏盐 (Chinese), يدخن سولت ساليش (Arabic), Sal fumado Salish (Portuguese), Salish sel fumé (French), La sal ahumada Sal... All Translations

edit About Salish Smoked Salt

A type of naturally smoked Pacific Sea salt that is cool smoked over red alderwood. Smoked salt adds a delicious flavor to foods cooked on and off the grill. Goes well with fish, meat, poultry, pasta dishes and potatoes.

edit Physical Description

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Colors:

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edit Tasting Notes

Flavors:

Salty, smoky

Mouthfeel:

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Food Complements:

Meats, fish

Wine Complements:

Dry wine

Beverage Complements:

Beers and ales

Substitutes:

Sea salt, iquid smoke

edit Selecting and Buying

Seasonal Availability:

MonthJANFEBMARAPRMAYJUNJULAUGSEPOCTNOVDEC
In Season
Peak

How to Choose:

When considering the use of salts, several points to consider may include the texture to add crispy or crunchy consistencies to foods, the aroma, the color for presentation purposes, and definitely the flavor which adds to the overall enjoyment of the food taste.

Where to Buy:

May not be available in all grocery stores. Look in gourmet and health food stores, up-scale groceries and order on line.

Growing, Hunting, and Foraging:

Pacific sea salt, harvested from the sea, is slow smoked over red Alderwood wood.

edit Preparation and Use

Salish gives food a delicious smoke flavor both on and off the BBQ. Try on Salmon, red meat, creamy pasta dishes & baked potatoes. UWhen considering the use of salts, several points to consider may include the texture to add crispy or crunchy consistencies to foods, the aroma, the color for presentation purposes, and definitely the flavor which adds to the overall enjoyment of the food taste.se as a rub to be placed inside the cavity of poultry before cooking so that the meat remains moist. Salting vegetables prior to cooking is a process often used to draw out excess moisture that may adversely affect the taste or consistency when the vegetables are being prepared.

Rubbed fresh Alaskan winter salmon with olive oil, black pepper and this salt and then grilled the fish

Cleaning:

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edit Conserving and Storing

Store in a tightly sealed glass container in a dark cabinet away from a heat source. Has a long shelf life.

edit Social/Political

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History:

Once referring to the Puget Sound, the name Salish™ comes from the Native American Indians, the first to inhabit the great Pacific Northwest. In fact, Northwest Red Alderwood has been used to smoke salmon and other meats for hundreds and hundreds of years, making it a true Northwest tradition.

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Wikipedia

Smoked salt is an aromatic edible salt product with smoke flavoring. It is a seasoning and is used as a shortcut to add smoked flavor to foods. Smoked salt consists mainly of sea salt and smoke volatiles condensed on the salt. An ingredient typically listed on smoked salt is sawdust. Smoked salt lends a strong smoke flavor and aroma to meats and vegetables, and is suitable for vegetarians. "Smoked salt" differs from "smoke flavored salt" in that the latter contains a smoke flavored additive and is therefore not classified as a pure salt product. Smoked salt is typically made from evaporated "sea salt" as opposed to "mined salt". Both types of salt are sodium chloride (NaCl), but mined salt often has a more pronounced "salty" taste due to the iodine added for health reasons; therefore mined salt is typically not suitable for use in the manufacture of smoked salt. Smoked salt is a manufactured product. There are several ways to manufacture it: #place salt in a wood smoker #coat salt with smoke-flavored oil(typically referred to as liquid smoke) (this would be 'smoke flavored' salt) #mix salt with smoke-flavored maltodextrin Natural smoked salt (consisting of only evaporated sea salt and wood smoke, although it is the sea water that is evaporated and not the salt) is much more costly to manufacture and purchase than smoke flavored salt (as in the oil and maltodextrin method reference above). This is due primarily to the cost of the specialized smokers needed and the time required to properly smoke the salt (5-10 days). Since salt is hygroscopic (attracts water), the smoking process typically results in an H2O (water) waste byproduct and will ruin the batches if not done properly. Sea salt, though a dry product, contains water which is naturally attracted to sodium chloride from the humidity in the air. This characteristic of salt has led to the development of often proprietary methods and machinery used in the processing and manufacturing of smoked salt for consumption. There are 2 main U.S. sources for natural smoked salt: Saltworks, a Washington manufacturer of hickory, alderwood and applewood smoked sea salt; and Smokehouse Salt Company, a Texas manufacturer of hickory and mesquite smoked sea salt. Each company distributes retail product via websites and physical distribution channels.

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