The history of smoked salmon dates
back many centuries. Curing salmon with salt and sugar, and
then smoking it with selected hardwoods creates a very tasty
and healthy food. This process preserves the fish for a short
period of time, and allowed our ancestors to maintain their
food supplies. Additionally, our ancestors salted the product
then buried it in the ground for the curing process, hence
the name Gravadlachs.
process of cold-smoking, where the fish is not cooked, but
develops that smokey flavor in a fresh fish. Cold-smoked salmon
is the most traditional way of smoking salmon. It is a traditional
meal for Scandinavians, Brits, and other ethnic groups around
the world. With the popularity of Sushi, today’s discriminate
consumer finds cold-smoked salmon an important part of their
Additionally, there is a process of
hot-smoking salmon, where the fish is cooked while it is smoked,
and it provides other unique uses for salmon in the consumer’s
daily diet. Hot-smoked salmon keeps longer, and is more recognized
by the novice consumer of smoked salmon.
Cold-smoked salmon is very popular,
where many people recognize Lox and Bagels as a traditional
Jewish food. Cold-smoked salmon has evolved over time as well.
Traditional lox is simply a cured product, but many smokers
today call their lightly smoked salmon lox or Nova Lachs.
Today, we continue to smoke salmon
in the traditional cold-smoking ways. If you want a hearty
cold-smoked salmon, you have to try MacKnight; that’s
why it’s called the Connoisseur’s Choice.
like to say that MacKnight “Double Smoked” salmon
is smoked salmon for beginners. It’s taste and texture
will surprise you. Consumers will enjoy this product in ways
never before enjoyed—not just on a bagel, but very tasty
on a sandwich. With tasty and appetizing photos on the package,
suggesting unique ways to try MacKnight smoked salmon, it
inspires consumer trial. The product inside the package won’t
disappoint either, as it will guarantee repeat sales.