Who says holiday meals, says smoked salmon. Introduced to Western Europe in the 19th century, smoked salmon quickly became a delicacy. However, originally, smoked salmon was not a luxury product, quite the contrary. Nordic peoples used this technique, smoking, to extend the life of fish. A necessity in regions where harsh winters limited food resources. This preservation method involved slow smoking, using local wood, which gave the fish unique flavors, but above all preserved its nutritional qualities. It was with the rise of breeding and modern techniques that it gained popularity, quickly becoming a noble product and today a party must-have.
Choose your smoked salmon wisely
Not all smoked salmon is equal. Same thing
