Description
Cedar‑plank salmon smoking gently cooks salmon at low heat while cedar bark monoterpenes impart antimicrobial smoke.
Technical
During low‑temperature smoking (70–80 °C), thujone and cineole from cedar bark volatilize and react with moisture to form phenolic compounds that coat the fish surface, lowering pH and inhibiting bacterial growth. The phenolic film also reduces oxygen penetration, slowing oxidative rancidity while preserving the fish’s raw texture.
Science
Primary Reaction
Thermal volatilization and oxidation of cedar bark monoterpenes forming phenolic antimicrobial compounds
Sensory Profile
Aroma ()
smokywoodycitrusherbalearthyresinouspiney
Origin & History
Civilization
Pacific Northwest Indigenous peoples