| Wild, superior, caught in the open ocean or raised in | | | | raising it and curing it, we will try to trace a map of |
| the splendid isles of Northern Europe; many of the | | | | the quality of this species. According to the experts, |
| self-aggrandizing statements brought upon this | | | | the Norwegian salmon (the most widely consumed in |
| product, apart from being difficult to verify, are also | | | | the world) is not quite excellent and is surely inferior |
| devoid of any real import. The salmon, as a product, | | | | to those caught in Scotland or Ireland and is |
| is especially inviting to these grand statements | | | | comparable to Canadian salmon. At the top of the |
| straight from the wildest fantasies of the marketers. | | | | totem pole of quality are placed the Scottish and |
| Many, for example, gush over the superiority of wild | | | | Irish salmon. The Scottish salmon offers a fine |
| salmon, or that caught in the open ocean. It is | | | | texture and a delicate taste, while their Irish |
| unfortunate, however, that most of the salmon that | | | | counterparts are better known for their lean meats. |
| arrives onto our plate, smoked or fresh, is the | | | | The method of curing was born, naturally, in Northern |
| product of intensive aquaculture and not of the wild. | | | | Europe out of the necessity to preserve meats for |
| Furthermore, salmon can be frozen before it is | | | | long periods. Once the salmon is caught, it is cleaned |
| smoked, so even smoked salmon is not guaranteed | | | | and eviscerated so that it may be opened and salted. |
| fresh. Of course while the salmon is being cured, | | | | The salting can be done dry (the favored method), |
| many different kinds of wood are burned to lend the | | | | or using a specially-made brine (water and salt). This |
| fish a particular flavor. Unfortunately, in some cases | | | | is done to ensure good results during the actual |
| not only different types of wood are used but also | | | | smoking and in either case it is unlikely to be done by |
| chemicals. This goes on without any disclosure to the | | | | hand. Once the salmon has been properly salted it is |
| consumer on the product tag as one might usually | | | | then smoked. As was said before, the best smoking |
| expect. In knowing these facts one may be beset | | | | process burns various woods (elm, ash and oak are |
| by doubts as to the nutritional value of salmon. One | | | | most commonly employed) to lend the meat a |
| sign of quality, for example, is the disclosure of the | | | | particular flavor. The process is a fairly simple one |
| precise location of capture or farming of the animal. | | | | and many of the qualities of the salmon are in fact |
| Our smoked salmon not only specifies the country of | | | | due to it. It is made difficult, however, by its finer |
| origin, but also the precise location and the methods | | | | points which serve to ensure the products hygiene |
| used in raising it. An extra safeguard is offered by | | | | and flavor. |
| the certificate of origin. | | | | There are, of course, other factors affecting the |
| The overwhelming majority of salmon which is | | | | quality of the salmon's final product. Among them is |
| imported around the world was raised in either | | | | the choice of cut, for example, where considerations |
| Scotland, Norway, Canada, Alaska or Ireland. All of | | | | such as visual aspect come into play. A cut taken |
| these products, without much truth, are vaunted by | | | | close to the tail is not as well-presentable as one |
| their marketers as being of higher quality because of | | | | taken farther up the flank.I guarantee that the |
| their place of origin. | | | | Scottish and Norwegian salmon available in our "store" |
| Based upon the assumption that the biggest factors | | | | is among the best the market has to offer. |
| in the quality of salmon are the methods used in | | | | |