{"id":2217,"date":"2026-09-01T01:15:00","date_gmt":"2026-09-01T01:15:00","guid":{"rendered":"https:\/\/nordicprime.ro\/?p=2217"},"modified":"2026-09-10T01:37:35","modified_gmt":"2026-09-10T01:37:35","slug":"somon-maturat-ce-este-si-cum-difera-de-somonul-afumat","status":"publish","type":"post","link":"https:\/\/nordicprime.ro\/en\/somon-maturat-ce-este-si-cum-difera-de-somonul-afumat\/","title":{"rendered":"Matured Salmon \u2013 What Is It and How Is It Different from Smoked Salmon?"},"content":{"rendered":"
\n\t\t\t\t
\n
\n \t\t
\n\t\t\t\t\t\t\t\t\t\n

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.<\/p>\n\n

In addition to cold-smoked and hot-smoked salmon, there is also cured salmon (gravad lax)<\/strong> \u2013 a Nordic speciality prepared without smoking, by curing the fish with salt, sugar and, traditionally, dill.<\/p>\n\n

What is cured salmon?<\/h2>\n\n

Cured salmon (gravad lax<\/strong>) is made by covering the fillet with a mixture of salt and sugar, usually with dill and, depending on the recipe, other aromatic ingredients.<\/p>\n\n

During the curing process, the texture of the fish gradually changes, while the flavours develop more deeply.<\/p>\n\n

The result is salmon with a delicate texture and balanced flavour, without the smoky character typical of smoked products.<\/p>\n\n

Where does the name \u201cgravad lax\u201d come from?<\/h2>\n\n

In Swedish, lax<\/strong> means salmon, while gravad<\/strong> is a term linked to traditional Scandinavian methods of preserving fish.<\/p>\n\n

The methods used today differ from the historical ones, but the name has been preserved and is still used for this Nordic speciality.<\/p>\n\n

Cured salmon or smoked salmon?<\/h2>\n\n

The main difference is the preparation method.<\/p>\n\n

Cured salmon (gravad lax)<\/strong> is not smoked. Its flavour and texture develop through the curing process.<\/p>\n\n

Cold-smoked salmon (kallr\u00f6kt lax)<\/strong> develops its character through smoking at a low temperature, without actually cooking the fish.<\/p>\n\n

Hot-smoked salmon (varmr\u00f6kt lax)<\/strong> is exposed to higher temperatures, and the fish cooks during the smoking process.<\/p>\n\n

Although cured salmon and cold-smoked salmon may look similar when sliced thinly, their flavour and texture are different.<\/p>\n\n

For a comparison of the two smoking methods, you can also read the article \u201cCold-Smoked or Hot-Smoked \u2013 What Is the Difference?\u201d<\/strong><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\n<\/div>\n

\n \t\t
\n\t\t\t\t\t\t\t\t\t\n

How is cured salmon served?<\/h2>\n\n

Cured salmon is usually served cold, thinly sliced.<\/p>\n\n

It can be used in appetisers, open sandwiches, platters and salads, or served with bread, potatoes and a variety of sauces.<\/p>\n\n

As a relatively simple product, the quality of the salmon, the balance of the ingredients and the curing time all play an important role in the final result<\/strong>.<\/p>\n\n

Another expression of Nordic tradition<\/h2>\n\n

Cured salmon is a good example of how Nordic cuisine uses simple techniques to bring out the best in the raw ingredient.<\/p>\n\n

Over time, Nordic Prime aims to expand its portfolio with other Nordic specialities<\/strong>, including products made using traditional curing and preservation methods, selected according to the same criteria of origin, quality and traceability<\/strong>.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t\t\t\t
\n\t\t\t
<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\n\t\t
\n\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\n<\/div>\n\n<\/div>\n
\n\t\t\t\t\t
\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":2224,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9,113],"tags":[],"class_list":["post-2217","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-social","category-produse-metode"],"_links":{"self":[{"href":"https:\/\/nordicprime.ro\/en\/wp-json\/wp\/v2\/posts\/2217","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nordicprime.ro\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nordicprime.ro\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nordicprime.ro\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nordicprime.ro\/en\/wp-json\/wp\/v2\/comments?post=2217"}],"version-history":[{"count":5,"href":"https:\/\/nordicprime.ro\/en\/wp-json\/wp\/v2\/posts\/2217\/revisions"}],"predecessor-version":[{"id":2223,"href":"https:\/\/nordicprime.ro\/en\/wp-json\/wp\/v2\/posts\/2217\/revisions\/2223"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nordicprime.ro\/en\/wp-json\/wp\/v2\/media\/2224"}],"wp:attachment":[{"href":"https:\/\/nordicprime.ro\/en\/wp-json\/wp\/v2\/media?parent=2217"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nordicprime.ro\/en\/wp-json\/wp\/v2\/categories?post=2217"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nordicprime.ro\/en\/wp-json\/wp\/v2\/tags?post=2217"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}