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When we say ‘raw’ salmon we really mean cold-smoked salmon, where the salmon go through the smoking process at cooler temperatures than when hot-smoked. Hot-smoking does indeed cook the fish due to the temperatures at which the fish is smoked. However, cold-smoked salmon is not fully cooked during the smoking process, retaining a raw-like texture. Hence, the conversation around ‘raw’ salmon is really asking the question: is cold-smoked salmon safe to eat? In short, the answer is yes - but there are some crucial standards to ensure have been met with regards to your smoked salmon product.

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?

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 this lower temperature that transforms the cured and air-dried food into the sought-after indulgence we all know and love.

Farmed salmon falls into one of two camps: organic, and non-organic. Organic is an evocative word with immediate connotations of superiority. And while it is true that organic salmon possesses inherent advantages, it is imperative not to underestimate the merits of its non-organic counterpart. The most important factor when considering the value of any salmon is the origin of the fish - namely, understanding the details of the farm behind the product.