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A lot of people are put off smoked salmon by the very idea of eating raw fish. They associate fish with being fried, baked or even grilled but the concept of it simply being submitted to smoke is off-putting to them. To these people, I say, "You don't know what you are missing!"

Most smoked salmon is cold smoked. This does indeed mean that the fish is not cooked, it simply has its flavour delicately enhanced by the smoke of specially selected wood, often oak. Cold smoked salmon consequently retains a lot more of its natural oils and is very moist in texture. It is most often sliced very thinly and frequently packaged to be sold this way.

Hot smoking salmon does actually cook the salmon as well as smoke it. This leaves the flesh of the fish drier, however, impairs the delicate flavour somewhat and makes it more likely to flake were we to attempt to slice it. For this reason, hot smoked salmon is more likely to be sold in blocks or much thicker slices.

Salmon is one of the fish types which is especially rich in the natural oils which contain the much publicised and revered Omega-3 fatty acids. Omega-3 is vital to our bodies, and as we can not produce it naturally, we have to obtain it from the foods which we eat. It is crucial to the health of the cells which make up our bodies and considerable evidence points to it reducing the likelihood of blood clotting and bringing about heart attacks or even strokes.

Salmon is also very rich in natural proteins and is much lower in its saturated fat content than other natural sources of same, such as red meat and dairy products. Protein facilitates our growth and maintains the health of our body by fuelling the regenerative powers of our blood, tissue and bones. Protein is also essential for the proper functioning of our immune systems, allowing them to combat disease and infection.

Vitamins A, B and D are also plentiful in smoked salmon. In addition to the benefits described above, these are essential to the likes of our eyes and vision, they provide powerful anti-oxidants which combat the damaging free radicals that can circulate in our bloodstreams and they help our bodies to absorb the calcium which is so essential to the well being of our bones and teeth.

It can probably be concluded that cold smoked salmon is therefore the healthier option of the two smoking options, since it is consumed in its more natural form. It is delicious served with some chopped dill and lemon juice as a crude version of Swedish Gravdlax, prepared as a mousse or even on a sandwich. Try some cold smoked salmon today, find out how you best like to eat it and give your body the health boost it deserves.

Learn more about this author, Gordon Hamilton.
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