: Look for "Scottish Salmon" rather than just "Scottish Smoked." The latter may be salmon imported from Norway and simply smoked in Scotland. Storage and Serving Tips Smoked mackerel
A small independent producer using salmon. Their fish is cured with salt and smoked over whisky barrels, resulting in a sweet, subtle flavor without overwhelming smokiness. Inverawe Smoked Foods, Fine Meat & Game Food manufacturer Taynuilt, United Kingdom buy scottish smoked salmon online
: Many producers add sugar to mask the taste of lower-quality fish. Unless you are specifically buying Gravadlax , sugar is generally a red flag in the smoking process. : Look for "Scottish Salmon" rather than just
Based in London but using Scottish salmon, they use the "London Cure" (just salt and oak smoke). They offer both "lean" (thinner slices from the top) and "fatty" (buttery slices near the skin) options. Smokin' Brothers Inverawe Smoked Foods, Fine Meat & Game Food
: High-quality producers use a dry salt cure to draw out moisture. Avoid "brine-injected" salmon, which is an industrial method used to add weight and often results in a slimy texture.
