How to navigate among the provenances salmon smoked? As a rule, Salmon Atlantic is better than the Salmon Pacific. Scots, Norwegians, Irish, salmon are equivalent. The Salmon from Denmark is whiter and fatter. Only gourmets find in its flesh a little particular flavor that is not unanimous among gourmands of Christmas.

Mentions that recognize a good Salmon are the "dry salt salting", "sliced ​​by hand" underlines the artisanal requirement of the product, "never frozen? means that its color and taste are preserved.

Look carefully at the type of smoking

A smoke made with beech or oak wood ensures the finesse of the taste. The color of Salmon must be a beautiful orange and must not have brown spots or dark borders. Although uniform, the color shows that it was given by the brine and not by injection.
 
Our advice:
When you choose a Salmon smoked whole, prefer a fat Salmon, at least a kilo and a half. Plus Salmon is big, the better it is!

Pick n Pay Perfect Christmas | Smoked Salmon Trout Pots (May 2024)