Great salmon can come from many places, but truly exquisite salmon can only come from two: Norway and Scotland. These two countries share a love of the sea and its bounty, and have over the years perfected two different but equally delicious smoking techniques. From Norway, a deep red to peach-pink colored salmon, very intensely-flavored, is raised and farmed. A silky texture, oily flavor and a subtly salty taste makes this the choice for those who like intensity. In Scotland an orange-colored salmon is smoked in sherry oak-barrels, which gives Scottish smoked salmon a characteristic oaky taste with a tender, buttery and very delicate texture and flavor. Explore our selection of Norwegian and Scottish smoked salmon below.