Appetizing. You think you know what it means: tasty, enticing you to eat. But in the early 20th century, among the Eastern European Jewish immigrants living on New York City's Lower East Side, appetizing was more commonly used as a noun, referring to the delicious array of foods -- smoked fish, cream cheeses, cold salads -- that were traditionally eaten with bagels. Back then, there were upward of 30 "appetizing" stores in the neighborhood. Today, only one remains: Russ & Daughters.
The spread at Mark Russ Federman's Yom Kippur "break-fast" centers on bagels, cream cheese, a wide array of pickled and smoked fish, and all that goes with it.
Short for Nova Scotia, this cold-smoked variety has a succulent texture and a mild flavor.
Smoked Scottish Salmon
Like Nova, it’s brined and cold-smoked over aromatic wood (Russ & Daughters uses apple and cherry). The difference: a smokier taste.
In this Scandinavian preparation, salmon is cured -- but not smoked -- and coated in a delicate brine of salt, sugar, and dill.
Sometimes called baked salmon, it’s hot-smoked, so -- while still moist -- it has a flakier, more “cooked” consistency than cold-smoked salmon.
Black cod that’s been smoked and then dusted with paprika, it’s buttery in both flavor and texture.
It’s best known as the fish that gives us caviar, but its smoked flesh, boasting a sweet, earthy flavor, is also a delicacy.
Brined, coated in pepper, and hot-smoked, it has an intense smoky, salty, robust taste.