Smoked Salmon, facts & myths


Thursday, October 15th 2020
Smoked food products and fish, in particular, has followed mankind ever since cavemen starting to hunt and preserving food for rainy days and troubled times. Smoked Salmon has been a favourite for some years now with good reasons. The taste and texture of salmon are suited for curing. Salmon too is highly regarded as a source of Omega 3Omega 3 fatty acids which is very important to healthy living. In fact, salmon can be treated in a variety of methods and recipes. In Nordic countries, you often find in supermarkets different packs of smoked fish in a variety of flavours and styles including Gravlax which is cured twice. In the UK most comment is the Scottish salmon although we import fish from Ireland and Norway too. Some of the fish is cultivated and farmed in large pens although wild fish regarded as superior in quality and taste. An article published in the Spectator last year dealt with the quality of the smoked salmon on offer and gave good guidance to consumers. We recommend it as a good read for anyone who loves good food and knows how to appreciate a good quality product. Nowadays and especially in the situation, we are in with regards to Covid 19 online shopping had developed further to cover products that were not sold in online beforehand. Smoke fish is one such product that can be purchased directly from the smokehouse. The consumer can develop a relationship with the producer, something which cannot be done when shopping from a high street supermarket. Buying in a regular shop one would not assume that the person behind the counter will be able to answer questions such as when was this fish smoked or was this batch pre-frozen or fresh? Most counter staff do not know these answers which make advantages to deal directly with the producer and bring the customer much closer to the source. Smoked salmon can be purchased and delivered to your door in matters of days in special food-grade packaging to protect the freshness of the food.