Article: The Main Ingredient: For the best smoked salmon, head for the Pacific

robbyers@wvgazette.com

tara@wvgazette.com

IT was an odd after-school snack for a West Virginia farm kid, I'll admit.

My (Tara's) big sister, Cindy, and I, tired and famished after an hour on the school bus, would hike up the driveway, throw down our book bags and settle down with a plate of saltines and ... smoked salmon.

Really good, wild Pacific smoked salmon. The kind you pay primo prices for at specialty shops. But we got it for free: My mom had cousins who'd gone out to the Pacific Northwest to seek their fortune and wound up running their own salmon-smoking business. Every year, they'd ship us pounds of the stuff.

It was an expensive taste to develop. Supermarket smoked salmon (which ...

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