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What is the difference between Nova and Scottish smoked salmon?

Asked: WonBDon, Last Updated:

Scottish salmon is a great middle ground; “it has a lovely smoke to it, but since it's 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.

FAQ

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    Ikura Caviar 2 oz. jar, 1 count, pink The Best Salmon Roe to eat is Ikura Caviar from Alaska. Salmon Roe Caviar has been one of the best tasting and prized delicacies of the world for decades. Ikura Caviar is highly sought after for both its nutritional value and amazing flavor.

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    The hot smoked trout is supplied as fillets or as a whole fish, both vacuum packed. Our cold smoked trout is similar in texture to smoked salmon – but tastes far less salty and has a much more delicate flavour. We dry salt the fish, smoke it, hand-slice and then vacuum pack it.

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    Salmon is an excellent source of several B vitamins, which are needed for energy production, controlling inflammation, and protecting heart and brain health.

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    He says the perfect time to cook and eat a fish is as much as five to six days after it died. ... A fish that is killed properly and immediately iced down will stay in rigor mortis up to five or six days; an improperly killed fish will stay in rigor mortis only a few hours.

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