Difference between scottish and norwegian salmon

Discussion from the Chowhound General Discussion Salmon food community. Within that umbrella category of cold-smoked salmon there is Nova Scottish salmon Norwegian salmon Irish salmon and Western Nova as his uncle and great-grandfather used to.

Scottish smoked salmon is subtle and delicate Norwegian smoked salmon has a heavier smoky profile.

Difference between scottish and norwegian salmon. 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 caughtfarmed in the cold waters of the fjords of Norway. Cold waters of the fjords of Norway vs.

Farm or cool Scottish waters and lakes Color. Muscular fatty Texture. The Norwegian salmon is the most consumed salmon in Thailand because it is inexpensive and easy to buy.

12 Tasmanian salmon From Australia The meat of the Tasmanian Salmon Fish is light orange. The smell of the fish is not too strong and the meat texture is soft. The Price range is close to that of the Norwegian salmon.

13 Scottish salmon. This fish and Scottish salmon tasted the best. Iceland salmon 899pound at Whole Foods a pale almost pink color melts as you eat it.

But the texture is too soft and the taste unremarkable. Scottish smoked salmon is subtle and delicate Norwegian smoked salmon has a heavier smoky profile. The types of wood and amounts of salt and sugar and other spices contribute to the difference.

Belly Lox is a saltier style of smoked salmon that is brine curednot smoked. Scottish salmon is a great middle ground. It has a lovely smoke to it but since its a fat salmon it retains a lot of moisture and silkiness says Niki.

Western Nova which is made with wild king salmon is leaner and more muscular with a tighter texture and more assertive flavor than the other styles. Rounding out the salmon options. Scottish salmon is a great middle ground.

It has a lovely smoke to it but since its a fat salmon it retains a lot of moisture and silkiness says Niki. Norwegian and Scottish arent types of salmon. When you see salmon called that in a store its just Atlantic salmon from those countries.

So youve actually only listed three species of salmon youve just named one of them three times. Farm-raised salmon from Norway is raised in its natural habitat and not a cramped pool of fish swimming on top of each other. The ratio of the pens in the fjord is 975 water to 25 salmon.

Farm-raised salmon from Norway is able to have much more control to prevent disease and mortality. Seafood from Norway is all about sustainability. Read the Norwegian farmed salmon better than Atlantic farmed salmon.

Discussion from the Chowhound General Discussion Salmon food community. Join the discussion today. August Cookbook of the Month.

March 2020 - July 2021 Picks Revisited Discuss. Within that umbrella category of cold-smoked salmon there is Nova Scottish salmon Norwegian salmon Irish salmon and Western Nova as his uncle and great-grandfather used to. How to tell the difference between wild king salmon and Scottish Salmon from the Faroe Islands.

Scottish salmon is generally farm-raised Atlantic salmon and as far as that goes is essentially identical to farm-raised salmon from Chile or Norway. Hobodaves comment is correct that the price will vary based on location but in fact the king salmon will be more expensive almost everywhere. Pink or humpback salmon is the most basic variety of salmon often processed into packaged foods.

Light pink mild tasting and low in fat it is recognizable by its distinctive humps when spawning. Chum salmon is one of the smallest varieties at around 8 pounds. It is mainly used for its large roe available in jars or frozen but you may see it in fillet form under the name keta salmon.

Few people realize there is a difference between smoked Scotch salmon the salmon that comes from waters off Scotland and Scotch smoked salmon salmon. Smoked salmon uses up an entire side of salmon. The curing process varies depending on the size of the fish says Lee-Allen.

Smaller salmon are salt. One big difference though is Atlantic salmon dont always die after they spawn. Pacific salmon are semelparous meaning they die after they spawn.

Atlantic salmon are iteroparous which means they might recover return to the sea and repeat the migration and spawning pattern. Spawning takes a huge physiological toll on a salmon though and.