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The Big Smoke

12 Aug

The Big Smoke

I was first introduced to Hot Smoked Salmon not long after I began working at Campbells Prime Meat. I have always thought of myself as adventurous when it comes to trying food, I would never turn down the opportunity to try something new because I believe if you don’t like something, then you just don’t like it and you don’t have to eat it ever again! But when I tried our Hot Smoked Salmon, I became an even bigger fan of oily fish! The Salmon is beautifully smoked and flakes away from the rest of the side into lovely bite-size pieces. I often buy a side of this scrumptious fish at the start of the week and use it for salads, on sandwiches and in pasta for the whole week! Even the dog gets a small portion, which is gone in 10 seconds giving it the seal of approval.

There are two types of smoking; ‘Cold’ smoking and ‘Hot’ smoking. Cold smoking is when products like raw fish, cheese and some meats are put into a smoky environment.

 

Hot smoking is when products are cooked as well as smoked, usually above 190̊F. Hot Smoked Salmon is much firmer and smokier than Cold Smoked Salmon however the process remains the same; curing, drying and smoking. The process takes several hours but the finished oily salmon is perfect!

 

The online oily fish we have to offer is impeccable in flavour, and we pride ourselves in our  Smoked Haddock, Smoked Mackerel, Arbroath Smokies and Gravadlax.