The Ultimate Guide to Cold Smoked Salmon: Cuts, Texture & Taste

When it comes to luxury food experiences, few things compare to a beautifully sliced piece of cold smoked salmon. Whether it’s delicately draped over a bagel, fanned across a charcuterie board, or elevated into a gourmet appetizer, cold smoked salmon is a staple of elevated cuisine. But not all smoked salmon is created equal. If you’ve ever been disappointed by a rubbery texture, overly salty bite, or that all-too-common fishy aftertaste, it’s time to get acquainted with the real deal.

What is Cold Smoked Salmon?

Cold smoked salmon is salmon that has been cured (usually with a mixture of salt, sugar, and spices) and then slowly smoked at a low temperature (typically below 90°F). Unlike hot-smoked salmon, which is cooked through during the process, cold smoked salmon remains raw in texture, silky, and delicate, making it ideal for slicing paper-thin.

Why Texture Matters

One of the most important (and often overlooked) qualities of cold smoked salmon is its texture. At Fish Delish Canada, we’ve perfected a sashimi-like texture that is firm yet buttery, holding together beautifully while melting in your mouth. This is a world away from the slimy, mushy texture you might find in vacuum-sealed supermarket packs.

We achieve this through:

• A meticulous dry-cure using salt, sugar, and hand-blended spices

• Extra-long curing times for even flavor distribution

• A clean, natural, filtered smoke infusion with no artificial flavouring

• Small batch production to maintain consistency and control

Exploring the Cuts: Royal Loin vs. Belly vs. Whole Side

Royal Cut Loin
This is the premium center cut of the salmon – the most uniform, lean, and tender part. It’s what we use for all our sliced lox varieties. This cut ensures every bite is balanced in flavour and texture.

Belly
Richer and more indulgent, the belly section is prized for its fattiness and deeper flavor. We often use this in specialty or candied salmon products.

Whole Side (Unsliced)
For those who want to custom slice, serve guests, or enjoy the visual feast of a full salmon side, we offer our signature Original Recipe Smoked Salmon in a whole, unsliced format. It’s perfect for events, large gatherings, or just stocking your fridge with greatness.

Taste Profile

The best smoked salmon isn’t just salty or smoky – it’s balanced. At Fish Delish Canada, our Original Recipe Smoked Salmon features:

• Mild, clean smokiness

• Lingering buttery finish

• No weird fishy aftertaste

• A whisper of sweetness from our natural curing process

Each variation (Original, Classic, Spicy, Pastrami-Spiced, Beets & Brandy, Dill & Mint, Cajun) has its own twist while retaining that same signature texture and quality.

How to Enjoy It

• On a bagel with cream cheese and red onion

• Folded over crisp rye crackers with dill and capers

• Elevating your sushi rolls or poke bowls

• As a centerpiece on a charcuterie board

• Tossed into pasta or scrambled eggs

Final Word

Cold smoked salmon is simple in theory, but incredibly hard to get right. At Fish Delish Canada, we’ve built our business around a family recipe perfected in fine dining kitchens and refined over decades. One bite, and you’ll understand why our customers say they’ll never go back to grocery store salmon again.

Explore our collection of artisan smoked salmon lox, gravlax, and jerky - all handcrafted in Caledon, Ontario, and shipped across Canada.

Ready to taste the difference?
Order now at smokedsalmoncanada.com

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