Atlantic salmon from the Latin "salmo", meaning salmon, and "salar", meaning leaper, according to M. Barton, but more likely meaning "resident of salt water" . Lewis and Short's Latin Dictionary (Clarendon Press, Oxford, 1879) translates "salar" as a kind of trout from its use in the "Idylls" of the poet Ausonius (4th century CE). Later, the differently coloured smolts were found to be the same species. Other names used to reference Atlantic salmon are: bay salmon, black salmon, caplin-scull salmon, Sebago salmon, silver salmon, fiddler, or outside salmon. At different points in their maturation and life cycle, they are known as parr,
Smoked salmon product. The sugar is hydrophilic, and also adds to the moistness of the smoked salmon. Salt and sugar are also preservatives, extending the storage life and freshness of the salmon. Table salt (iodized salt) is not used in any of these methods, as the iodine can impart a dark color and bitter taste to the fish. Indian hard smoked salmon is first kippered with salt, sugar and spices and then smoked until hard and jerky-like. See cured salmon. The Scandinavian dish gravlax is cured, but is not smoked. In British Columbia, canning salmon can be traced back to Alexander Loggie