Pairing with smoked salmon?

Reads 6129 • Replies 31 • Started Saturday, May 5, 2012 11:45:44 AM CT

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Message robertjm P beers 1083 º places 19 º 13:39 Sat 5/5/2012 Steigl Radler! Think the light lemony goodness would go well.
Message Countbeer beers 6586 º places 259 º 14:07 Sat 5/5/2012 Originally posted by Nightfall It your salmon is from fish farm with high fat ratio go with a smoked beer. It pairs nice and cuts the grease. For wild caught , good quality salmon , I would pair with a kriek. +1
Message ContemplateBeer beers 2092 º places 154 º 14:44 Sat 5/5/2012 Foreign Stout

Message Gary beers 2114 º places 4 º 15:02 Sat 5/5/2012 Chablis
Message SamGamgee P beers 2452 º places 182 º 16:41 Sat 5/5/2012 Originally posted by joet Originally posted by fiver29 I’m thinking a good smoke beer would make sense. Any others? Michael Jackson would agree. He loved Alaskan Smoked Porter with smoked fish. Yep. Alaskan smokes their malt in a former salmon smokery, using alderwood, which is the same type used for salmon (or at least is prominent for smoking salmon--not sure if other woods are used as well). A good "resonance" pairing.
Message fiver29 beers 1112 º places 52 º 19:27 Sat 5/5/2012 Thanks for the replies. I would have thought a good smoked porter such as Alaskan would make sense. I didn’t know all the info though about Alaskan. So thanks for that. I’m surprised by the other suggestions such as kriek or gose. So why would those be a good choice? I don’t understand why farm raised vs. wild caught should make a difference.
Message AcctError62185 places 1 º 06:42 Sun 5/6/2012 Originally posted by fiver29 Thanks for the replies. I would have thought a good smoked porter such as Alaskan would make sense. I didn’t know all the info though about Alaskan. So thanks for that. I’m surprised by the other suggestions such as kriek or gose. So why would those be a good choice? I don’t understand why farm raised vs. wild caught should make a difference. Farm raised is much fattier, almost like a different species of fish altogether. I actually like farm raised salmon a lot, and wild caught salmon(especially silver salmon) at lot, but they are almost as much different as salmon and trout.

Message fiulijn P beers 28318 º places 745 º 07:08 Sun 5/6/2012 Originally posted by Tibeerious Originally posted by fiver29 Thanks for the replies. I would have thought a good smoked porter such as Alaskan would make sense. I didn’t know all the info though about Alaskan. So thanks for that. I’m surprised by the other suggestions such as kriek or gose. So why would those be a good choice? I don’t understand why farm raised vs. wild caught should make a difference. Farm raised is much fattier, almost like a different species of fish altogether. I actually like farm raised salmon a lot, and wild caught salmon(especially silver salmon) at lot, but they are almost as much different as salmon and trout. I agree. Unfortunately in Europe most of the salmon available (I live in Scandinavia) is disgusting Norwegian fish farm salmon. I just stopped eating it. It’s so fatty, oily, unbearable; if you cook it with skin, there are at least 3mm of fat under the skin, more of it near the belly; it looks like made of white and pink stripes (I’ll try to post a picture). I just wait when I go back to Switzerland and find some wild Alaskan or Canadian wild salmon...
Message fiulijn P beers 28318 º places 745 º 07:12 Sun 5/6/2012 By the way, that reminds me a recipe with salmon, simple and tasty. To make it simple: lay some alu foil; use a salmon chop, add some butter, white wine, salt, pepper, herbs (e.g. estragon); close the alu foil wrap, sealed but not too tight to the salmon, and bake in the oven for 20 or more minutes.
Message VivasBeer beers 2 º places 1 º 07:32 Sun 5/6/2012 So nobody asked if this is Cold or Hot smoked salmon....that would make a big difference. For cold smoked (lox style, looks raw) I would go with a Pils or a light Lager because of the delicate nature of the fish. Hot smoked? Nasty lol