Terminology

Astaxanthin – A naturally occurring carotenoid that is in the same family of nutrients as vitamin A. All living organisms require carotenoids for proper growth and development. This nutrient is also responsible for the pink flesh color of the salmon. Wild salmon obtain astaxanthin by feeding on marine organisms such as krill and small shrimp. Astaxanthin is an additive for the farm raised salmon feed and is FDA approved.

Brine – Prior to smoking, all salmon are brined with a cure of salt and sometimes sugars and spices. There are two common methods of brining. The first method is “dry brining”, also referred to as Scottish style. It consists of using a mixture of salt and sometimes sugars, spices and other flavoring applied directly to the meat of the fish. Once the fish is dry brined for a period of time, the brine mixture is then rinsed off, and the fish is ready to be smoked. Brining times will vary depending upon the species and the size of the fish. The second type of brine is called “wet brine”. Wet Brined fish is placed in a solution of water, salt and other sugars and spices prior to smoking.

Cold-Smoked – This is a process of smoking seafood in a smoker where the air temperature does not exceed 90ºF. Products that are cold-smoked have a similar texture of the raw product. During this process, the smoke is used to enhance the flavor of the fish rather than cook the product. Cold-smoked fish tend to slice thinly.

Curing – A method of preserving meats and seafood which may involve brining, smoking, salting, and/or drying.

Dioxins – "Dioxins" refers to a group of chemical compounds that share certain chemical structures and biological characteristics. Several hundred of these compounds exist and are members of three closely related families, one of which is polychlorinated biphenyls (PCBs). Because dioxins are extremely persistent compounds, levels of dioxins still exist in the environment from both manmade and natural sources. Studies have shown that exposure to dioxins at high enough doses may cause a number of adverse health effects including the risk of cancer in adults and might result in reproductive or developmental effects.

Gravad Lox – This product is different from smoked salmon. Gravad Lox is salmon, which is coated with a spice mixture (it often includes dill, sugars, and spices like juniper berry). It is then weighted down to force the moisture from the fish and impart the flavorings. Gravad Lox is not smoked but can be served in a similar fashion.

Hard-Smoked – This is a term used to reference products that have been heavily salted and smoked. There is very little moisture left in the fish, and it often does not require refrigeration like other smoked seafood. This smoked fish will resemble jerky.

Hot-Smoked – This term refers to the smoking process when the internal core temperature of the seafood reaches 145ºF or above for a specific period of time. Seafood that is hot-smoked is generally flaky in texture and does not slice thinly. Most hot-smoked seafood has a burnished golden appearance when done. Hot-smoked can also be called ‘smoke roasted” or “kippered”.

J Cut - the desired trim spec when purchasing haddock fillets, this cut goes from the spine of the fish down around the head to the belly flap creating a J shape.

Kippered – This term has two meanings. The first definition refers to any seafood that has been hot-smoked as previously described. The second use of the word “kippered” refers to a cold-smoked herring. This usage of “kippered” is generally found in the U.K.

Kosher - according to Jewish law, some foods cannot be eaten and those that can be eaten must be prepared properly. The Jewish religion has strict dietary guidelines and those who follow it must only eat foods that are kosher. Certain animals are not to be consumed at all while others must be slaughtered properly to be considered kosher. There are different levels of kosher certification, Ducktrap is Tablet K, the most common is Circle U. Each year a Rabbi comes to inspect the Ducktrap plant to renew our certification.

Lox – The word Lox is a Yiddish translation of the German word “lachs” which means salmon. This term references a method of curing salmon. Traditionally, lox has a much higher salt level and is not smoked. Lox can be either wet or dry brined.

MSC – Marine Stewardship Council - an independent non-profit organisation that promotes responsible fishing practices. They provide our certification for our wild coho.

Nova – This is a word used to describe a type of salmon that is cured with a milder brine than lox. Traditionally, Atlantic salmon from Nova Scotia were used for Nova, but today it can refer to an inferior brand of smoked salmon.

Packaging – Vacuum packaging (sometimes called “cryo-vaccing”) refers to a packaging process where the air is removed from a plastic pouch, and the pouch is then sealed. This is an ideal package to both display and freeze smoked product. Vacuum packaging helps extend the refrigerated shelf life of smoked seafood to approximately 2-3 weeks.

PCB’s – a class of chemicals known as polychlorinated biphenyls. They are entirely man-made and do not occur naturally. Furthermore, they bioaccumulate in the foodchain and are stored in the body fat of animals and humans. Disposal into waterways has caused PCB contamination of rivers, oceans, soils and even the polar ice cap. As a result, many forms of wildlife have become contaminated with PCB's. There have been bans on fishing in various locations.

Salmon – There are 5 species if Western salmon native to the Pacific Ocean: Chum (also called Silverbright), Pink (humpback), Sockeye (Red), King (Chinook), and Coho (Silver). Of these, Kings are the preferred fish to smoke due to their higher fat content and generally rich red color. The Atlantic salmon is the one salmon native to the Atlantic. Its high fat content and peach color make it the most sought after of all species for smoking.

SOTA – Salmon of the Americas - an organization of salmon-producing companies in Canada, Chile and the United States whose mission is to improve health, awareness and dining enjoyment of consumers in North America by providing timely, complete, accurate and insightful information about salmon on behalf of the member companies.

V Cut – is achieved when the producer cuts the pin bones from the fillet in the raw stage leaving a V shape in the flesh