Skip To Content
JEWISH. INDEPENDENT. NONPROFIT.

Support the Forward

Funded by readers like you DonateSubscribe
Food

How to Tell the Difference: Norwegian vs. Scottish Salmon

Norwegian vs. Scottish Salmon

Catch: Cold waters of the fjords of Norway vs. Farm or cool Scottish waters and lakes
Color: Peachy-pink vs. Orange-pink
Density: Leaner vs. Muscular, fatty
Texture: Silky smooth, a little oily vs. Tender, buttery
Flavor: Densely smoky flavor, salty vs. Sweet and natural
Smoking Technique: Dry-curing with different types of wood vs. Cold-smoking

Related

Maayan Jaffe-Hoffman is director of international communications for a leading Israeli think tank and an American-Israeli journalist since 1995. She raises her large, blended family a bus ride from the Western Wall. Follow her on Twitter, @maayanjaffe.

Engage

  • Events

    Haart to Haart

    Virtual

    Dec 7, 2022

    7 pm ET · 

    A conversation with Julia Haart and her son Shlomo, stars of Netflix's 'My Unorthodox Life,' about the new season and much more.

Republish This Story

Please read before republishing

We’re happy to make this story available to republish for free, unless it originated with JTA, Haaretz or another publication (as indicated on the article) and as long as you follow our guidelines. You must credit the Forward, retain our pixel and preserve our canonical link in Google search.  See our full guidelines for more information, and this guide for detail about canonical URLs.

To republish, copy the HTML by clicking on the yellow button to the right; it includes our tracking pixel, all paragraph styles and hyperlinks, the author byline and credit to the Forward. It does not include images; to avoid copyright violations, you must add them manually, following our guidelines. Please email us at [email protected], subject line “republish,” with any questions or to let us know what stories you’re picking up.

We don't support Internet Explorer

Please use Chrome, Safari, Firefox, or Edge to view this site.