Читать книгу The Taste of Britain - Hugh Fearnley-Whittingstall - Страница 330

The light London cure developed from a different tradition to those known in Scotland. These last were intended to preserve the fish for a matter of months and were therefore heavy and intrusively flavoured. Immigrants from eastern Europe, arriving in England at the end of the nineteenth century, brought with them expertise in their own style of curing and began to practise in London using supplies of wild salmon from Scotland. The London cure was a means of enhancing flavour rather than of preservation. The fish is intended for consumption within a few hours of processing: it is more mildly flavoured, with a silkier texture than most Scottish smoked salmon. The most prominent firm, H. Forman and Sons, began curing in 1905. They are the last family firm of East-European origin still working in this field.