Products & methods
Cold or hot smoking – what’s the difference?
Cold-smoked salmon (kallrökt) and hot-smoked salmon (varmrökt) differ in process, texture, flavour and how they are used in gastronomy. We are not talking about two levels of quality, but two different ways of putting...
Why Product Origin Matters – Traceability, Processing and Taste
Two products can look almost identical and bear the same name. The real difference, however, often starts long before they reach the shelf: at the source, in the production method, during processing, and along the journey to the customer. For Nordic Prime, the origin...
Matured Salmon – What Is It and How Is It Different from Smoked Salmon?
Salmon is one of the signature ingredients of Nordic cuisine, and the preparation method can significantly change its flavour, texture and the way it is served.
In addition to cold-smoked and hot-smoked salmon, there is also cured salmon (gravad lax) – a...