To make a fully genuine commodity, it is then netted and dried using conventional methods. Like much wild-caught seafood, smoked salmon is an excellent source of protein and unsaturated fats, and is believed to help our hearts remain healthier by reducing the chance of blood clots. It also has a lot of DHA, an unsaturated fat that’s thought to be especially healthy for brain development. Smoken salmon once became a delicacy because of its comparatively high price, a premium food product. But, smoked salmon, is now a favourite of supermarket chillers and UK restaurants. Some products appeal to both budgets and tastes, ranging from low-cost simple varieties to those with different embellishments such as beetroot, bourbon, or juice to savoury versions that use layers of finely scrambled eggs. On a standard oatcake, we like to serve generous slices of this dish with a touch of dijon mustard. It’s also an excellent cooking component! Since smoked salmon has such a strong savoury flavour, that little makes a big difference.
The aromatic burning hardwoods are used to cure the smoked salmon fillets. They have a fine texture and a good smoky smell. Salmon is usually smoked, either cold or hot, to give it a unique flavour and texture.
Our responsibly caught salmon is rich in omega-3 fatty acids which provides a significant value in our daily lives. Before every piece of salmon reaches our factory, we go to great lengths to ensure that we meet our stringent social and environmental standards.