Smoked salmon

Smoked salmon is a food derived from the preservation of salmon that is refined and smoked and has a long history in Native American cultures.

Smoked salmon was also a common dish in Greek and Roman culture throughout history, often eaten in large gatherings and celebrations.

In the Middle Ages, smoked salmon became part of the diet and was eaten in soups and salads.

The 19th century marked the rise of the American smoked salmon industry on the west coast, transforming Alaska and Oregon Pacific salmon.

The primary species “salmo salar” is either reared in fish farms or fished in Canada, Scotland, Ireland and Norway, and in small part in France, while another secondary species is fished in the Pacific Ocean.

I recommend combining the tasting with a well-structured white wine:

Chardonnay DOC, Italy

Merlot Bianco del Ticino DOC, Switzerland

Chablis AOC, France