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
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.