Washington's culinary landscape is shaped by its diverse geography and rich cultural heritage. The state features a variety of food sources including fish, berries, vegetables, and stone fruits. The climate varies from coastal fjords with seafood to dry plains producing grains and apples. The local food culture is influenced by Scandinavian, Asia Pacific, Latinx, and Slavic traditions, resulting in a seasonal and diverse dining experience. Among these, smoked salmon stands out as a traditional favorite that encapsulates the essence of Washington living and natural resources.
Salmon is a key shaper of Washington's unique marine nutrient-fed landscape. I, like most Washingtonians, grew up reenacting the salmon run in school, going on field trips to spawning grounds, visiting tribal and community-led salmon barbecues, and having the fish in my family's fridge at all times. Salmon is the backbone of Washington and the lifestyle of those who call it home.
Locals eat salmon in all kinds of ways, but smoked salmon is perhaps the most traditional. Indigenous people have long utilized this preservation and flavoring method. The intense taste, meatiness, and woodsy notes reflect the fierce contrast in Washington's dark winters and seemingly nightless summers, the resilience needed to survive the wet corners of the state, and the dominance of cedar trees.
Washington State culture is a melting pot of Scandinavian, Asia Pacific, Latinx, and Slavic traditions. The result is a beautiful tablescape of farm-and-sea-to-table, pickled, herbaceous, seasonal eating. Washington may not be the most well-known food scene, but in my opinion, it's by far the best.
The saltwater fjords, Nordic climate, and pine-studded coast of Western Washington provide a gorgeous collection of fish, berries, crustaceans, greens, root vegetables, and mushrooms. Meanwhile, the mountains, dry climate, and plains of Eastern Washington offer ideal conditions for stone fruit, tubers, grains, apples, melons, and wine.
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