Читать книгу The Taste of Britain - Hugh Fearnley-Whittingstall - Страница 331

Forman and Sons use both wild and farmed salmon from Scottish waters. The farmed salmon is bought fresh as necessary; the wild is bought in season and supplies are frozen for subsequent use. Much of the fish is smoked to individual orders, the sides selected for size and oil content to the customer’s taste. After filleting and trimming, pure salt is used in a very light, dry cure which emphasizes the natural flavour of the fish, rather than masking it as do heavier cures; the sides are then lightly smoked.