Food

How to Tell the Difference: Norwegian vs. Scottish Salmon

Among other things, Scottish salmon (seen here) is more orange; Norwegian is more peach colored. Image by Courtesy of H. Forman & Son

By Maayan Jaffe-Hoffman January 13, 2017

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.

A message from our CEO & publisher Rachel Fishman Feddersen

I hope you appreciated this article. Before you go, I’d like to ask you to please support the Forward’s award-winning, nonprofit journalism during this critical time.

The coming year promises to be filled with more complex and historic developments. We are entering an era where independent, fact-based Jewish journalism will be more important than ever. We need to be ready for whatever 2025 will bring, and with your help, we can be.

We’ve set a goal to raise $260,000 by December 31. That’s an ambitious goal, but one that will give us the resources we need to invest in the high quality news, opinion, analysis and cultural coverage that isn’t available anywhere else.

If you feel inspired to make an impact, now is the time to give something back. Join us as a member at your most generous level.

— Rachel Fishman Feddersen, Publisher and CEO