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High quality smoked salmon is not just a delight for the senses, but for the body too. Flavour, texture and the nutritional profile are all directly related to the quality of the fish being consumed. The lower the quality of the salmon results in a lesser taste experience, an inferior texture, and significantly diminished nutritional benefits. High quality smoked salmon makes sense whichever way you look at it - however, how do you really know if the products you are consuming are indeed high quality? True quality is determined by considering various factors such as appearance, texture, flavour and source....

Cold smoked salmon is a popular delicacy, adored the world over for its subtle smoky flavour and silky texture. The cold smoking process involves curing and smoking the fish at lower temperatures than the hot-smoking process; and it is the lower temperature that transforms the cured and air-dried food into the sought-after indulgence we all know and love. The Smoking Process Origin Story:  Smoked meat can be traced as far back as the cavemen. It is understood that the early cavemen would hang freshly caught meat in their homes to dry it, and by a fortuitous accident the smoke from...

Farmed salmon falls into one of two camps: organic, and non-organic. Organic is an evocative word with immediate connotations of superiority,

Smoked salmon is a very healthy choice, providing an excellent taste experience and also many nutrients, vitamins, fatty acids and compounds