The taste of salmon that is salted at the end of autumn and then exposed to the cold wind to dry is exceptional. By drying, excess water is removed and the density of umami ingredients increases, and by exposing it to cold wind, the degree of aging of the body and salt further progresses, and the original flavor and umami of salmon is brought out. Compared to “salt salmon” that is simply salted, the taste is much better. Generally, salted salmon are called “Aramaki salmon”, which suppresses saltiness, but on the other hand, “Shiohiki salmon” is characterized by its saltiness because a large amount of salt is used. It is used as a gift for the New Year, but it is a perfect side dish for sake during the Setsubun and Hinamatsuri seasons.

秋の終わりに取れた鮭を、塩をしてから寒風に晒して干し上げる鮭の味は格別です。干すことで、余分な水分が抜け旨味の成分の密度が高くなっていくことと、冷たい風にさらすことで身と塩の熟成する度合いがもう一段すすんでいき、鮭本来の風味と旨味が引き出されていくためです。塩をしただけの塩鮭に比べ味は格段によくなります。一般的に塩鮭として出回っているのは「新巻鮭」と呼ばれ、「甘塩」とよばれる塩気を抑えたもので、一方の「塩引き鮭」には大量の塩が使われるためしょっぱいのが特徴です。お正月用の贈答品として使われますが、節分や雛祭りの時期にはうってつけの酒の肴(さかな)になります。