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.
Features
Looking for smooth, delicate flavors? Norwegian variety is a standout. It is known for its mild taste and buttery texture, thanks to Norway's cold waters and strict quality controls. Norwegian style smoked salmon is often cold-smoked for a tender, silky finish. This process enhances its subtle flavor, making it perfect for those who prefer a lighter touch. If you want the best Norwegian smoked salmon, choose options crafted using traditional methods for a taste that’s truly authentic.
Scottish Smoked Salmon
What is Scottish 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.
Features
Scottish variety offers a bold, robust flavor that stands out in every bite. Harvested from the nutrient-rich waters of Scotland, it has a firmer texture and a slightly smoky finish. Scottish style smoked salmon often goes through a slower smoking process using oak, which gives it a rich depth of flavor. When comparing Scottish salmon vs Norwegian salmon, many say the best Scottish smoked salmon offers a heartier experience. It’s a perfect choice for those who love strong, savory flavors.
Order Scottish or Norwegian Salmon?
Can’t decide between smoked salmon from Norway or smoked salmon from Scotland? Consider your taste preferences. Norwegian smoked salmon is ideal if you want something mild and creamy. If bold, smoky flavors are more your style, go for the best smoked salmon Scotland has to offer. Both options bring exceptional quality to your table. Whether it’s Norwegian or Scottish fish, you can’t go wrong. Choose your favorite on our Gourmet Food Store and enjoy the ultimate in seafood luxury!