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Norwegian vs. Scottish Smoked Salmon

Albertina Roca
  |   January 15, 2015   |  

Norwegian Smoked Salmon

This type of smoked salmon is one of the most popular varieties in the market today. It can be farmed or wild (see below for the difference between wild smoked salmon and farmed smoked salmon), and it is caught/farmed in the cold waters of the fjords of Norway. Norwegian smoked salmon is distinguished by its peachy-pink color, leaner – since it has less fat, some attribute it less taste- and is has a more densely smoky flavor than the Scottish variety, with a more intense aroma. The texture is silky smooth, a little on the oily side, with a flavor that is subtly salty. It can also broadly fall into the category of Atlantic salmon, although Atlantic salmon is also native to Nova Scotia, and can be farmed in the United States. Norwegian smoked salmon undergoes dry-curing with different types of wood, like Juniper.

Scottish Smoked Salmon

Arguably the most highly-prized salmon variety (although Norwegian smoked salmon fanatics will fight you to the death on that one), Scotch smoked salmon has incredibly tender and buttery flesh, with a color that is more orange-pink. This variety is farmed or caught in the cool Scottish waters and lakes. Scottish smoked salmon also falls into the broad category of Atlantic salmon. Popularly, Scottish smoked salmon is recognized by a flavor that comes from the use of oak-barrels or chips from old whisky barrels during the smoking process (Scottish smoked salmon giant, Pinneys of Scotland, uses Sherry-casks to flavor their salmon).It undergoes dry-curing, cold-smoking process.

The Scotish and Norwegian traditions of smoking their salmon have been in place for centuries, and each has something to offer. If you like a smokier flavor, go for the Norwegian smoked salmon. If what you want is the more buttery, subtly-flavored smoked salmon, you’ll never go wrong with the Scottish variety.

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Albertina Roca

Meet Albertina, a seasoned food writing wordsmith and marketing creative split between the sizzling vibes of Miami and the charming streets of Buenos Aires. With a solid 20 years in the traditional and digital advertising world for the gourmet food industry, she’s mastered the art of making words as mouthwatering as the dishes they describe. She’s proudly been part of the Gourmet Food Store family (and its brands) since its very beginnings, and what a fun, flavor-packed journey it has been!

Her journey began at Rutgers College, where she studied in History and Political Science, with a minor in English Lit. She honed her craft at The Miami Ad School in South Beach, where creativity and copy collided under the South Florida Sun. From the neon streets of South Beach to the tango beats of Buenos Aires, her pen dances with the rhythm of whatever gastronomic tales she gets to write at the time.

Currently savoring life in Buenos Aires, Argentina, she’s bilingual in English and Spanish, an avid reader, and cheese addict.

Her writing? Seasoned with creativity, spiced with experience, and garnished with a dash of wit.

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