Richard Jung
The Old World penchant for pickling to preserve fish, meat, and vegetables carried over into traditional Jewish homes on the East Coast. One staple was pickled salmon in a heavily salted marinade.
But in the West, this Jewish preparation takes a more healthful turn. Pickling is for flavor, not preservation, and salt is used sparingly. An assertive blend of spices, not salt, brings out this salmon's rich, mellow flavor.
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