Forman's Notebook

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The Forman family have been smoking salmon since 1905 so they’ve learnt a thing or two along the way. Stick to Lance Forman’s 10 golden rules and you’ll never be disappointed by smoked salmon again.

    1. If you like fish smoky, have a kipper! Salmon should be delicately smoked.

    2. Cheap, fatty smoked salmon may need lemon but Forman’s doesn’t – especially not the wild.

    3. If you see sugar on the ingredients label it’s a bad sign. It’s only there to cover up too much salt or old fish, don’t buy it.

    4. Eat smoked salmon as freshly as possible; it won’t taste as good at the end of the shelf-life.

    5. Only Wild Scottish salmon has the great reputation. English is considered inferior and Irish is no longer available. Wild Norwegian and Baltic is good, Wild Alaskan salmon is a totally different breed.

    6. Organic salmon is not wild and no more natural than regular farmed, so should not be more expensive. Don’t be fooled.

    7. Try ordering and carving smoked salmon yourself – it will taste even better.

    8. Gravadlax is not and should not be smoked.

    9. Don’t buy salmon whose packs state it is “matured” – fish does not mature, it goes off!

    10. The key to smoked salmon and any fish is the freshness. Forman’s smoked salmon is carved for you the day before you receive it.

If you have any suggestions of your own or questions that you’d like Lance to answer on smoked salmon please do leave a comment below.





November 2009