Smoked trout or salmon are the star delicacies on all festive tables, thanks to its pink-orange color and delicate flavor. However, choosing a good smoked fish can be tricky, and it is essential to follow some simple tips. Let’s find out more in this comprehensive guide:

Certifications: For farmed trout and salmon, look for certifications like ASC (Aquaculture Stewardship Council), BAP (Best Aquaculture Practices), or Global Gap, which are good indicators of the brand’s commitment to sustainability, farming conditions, and nutritional values. Organic standard, certified by the EU or Canada, is the best option. The USDA approves both because there are still no aquaculture organic standards in the US. Label Rouge is widely considered one of the most prestigious food standard labels recognized for its superior quality, particularly regarding taste. With one of these certifications, you will always be satisfied when you purchase trout or salmon.

Freshness: Avoid packages that say “do not refreeze” because this means that the product has already been frozen. Freezing alters the fish’s texture.

Salting: Products salted with dry salt are characterized by a more uniform color and firm texture. A slight addition of sugar is common to balance and enhance the fish flavor.

Color: Color can be natural from Panaferd or synthetic derived from the petrochemical industry, which we all want to avoid. Unfortunately, the color origin is still not mentioned on most packages. For organic products, no doubt it will be natural. For other standards, be aware of the fish origin. In Scotland, all farms use a natural color as part of their premium quality standard. Same in Ireland and Iceland. Easy to catch. In Norway, be more cautious and only go for the premium farms such as Kvaroy or Varlaks. Pick up Riverence products in the USA, such as the five-star trout!

Flavor: The flavor of smoked trout or salmon can vary depending on the wood chips used for smoking: beech, oak, applewood, and cherry, so be sure to pick one that suits your taste buds. The perfect smoked trout or salmon should be smooth and silky, with a slightly firm texture that’s not too dry or oily.

A last serving tip: If buying vac-packed smoked trout or salmon, open it at least 15 minutes before serving to allow the product to breathe and develop the aromas. Enjoy!

To go further, feel free to contact our technical team.