In this ILC titled Salmon : Terroir or Meroir? The student will discover the aspects of salmon and smoked salmon as they relate to terroir and meroir , the taste of place and the taste of sea, respectively. The student will conduct several field studies in specific locations where salmon is being smoked around the Pacific Northwest and gather material such as interviews from key people, methodology research, salmon taste tests, photos and video. This material will be organized and presented in the form of a website/blog. In addition to field work the student will also produce a succession of salmon smoking experiments using local ingredients as an extension of winter quarter’s smoking project. The student will create one recipe per week for the duration of the ILC and will document the process/methodology with multi-media, the results of each experiment and multimedia material will be organized and presented on the same website as the field study material. The collective objective between both the field study tastings and research and the individual smoking experiments is to attempt to answer the question : What is the taste of place as it relates to smoked salmon in the NW?

 

 

Objective #1

To explore and uncover the aspects of terroir as it relates to salmon in the Pacific Northwest.

To determine, if possible, Terroir as a factor in the flavor of  smoked salmon by attempting to answer the question : How much can we attribute the flavor of the smoked salmon to its origin (species and geography) and preparation?

Activities for #1

Conduct field studies of locales where salmon is being prepared.

Field studies will include : interviewing persons involved in the businesses/areas of interest about their methodology and practices, gathering photo/video documentation of these areas/people/and facilities. Taste test their products and provide documentation/analysis there-of.

Locales of interest thus far (subject to change) :

Elwha river (2014 dam demolition ; increased salmon run population) (UPDATE Elwha river hatchery a first nations operation is currently monitoring salmon population and fishing, since the dams removal in 2014, is still banned!)

Quileute Nation (coastal): Native smoking practice.

Lummi Island Wild : salmon company based in Bellingham (fishing/smoking).

UPDATE, Lummi Island Wild field study replaced with Crimson Cove smoked fish.

Cape Cleare Salmon company based in Port Townsend (fishing/smoking).

Field studies will follow the same guidelines and expectations as in the program’s curriculum.

 

Objective #2

 

To successfully prepare smoked salmon four different ways in a hyper local fashion.

To develop an understanding of how plants/herbs/preservation agents (salt/sugar) can affect the flavor of smoked salmon.

 

Activities for objective #2

 

Using hyper local ingredients with a home-built smokehouse, the student will develop specific recipes each week during the course of this ILC. Local fuels for smoke begin with alder, ash, cherry, apple, oak. Aromatic augmentation can include cedar, pine, thyme*, rosemary*, juniper berries, juniper foliage. Sea salt, honey, big leaf maple syrup, kelp. *These herbs grow in Washington but are not native.

Read from Smoking Salmon and Trout : Plus Canning, Freezing, Pickling and More. Jack Whelan

American Terroir : Savoring the Flavors of our Woods, Waters, and Fields. Rowan Jacobsen