Keep it simple, Taste the Salmon
H. Forman & Son (established in 1905) is the last surviving of the East London smokehouses and one of the world’s oldest salmon smoker. It holds true to its famous “London Cure,” which has a recipe that has remained unchanged in 100 years. People have been curing and smoking fish for thousands of years, but it was in London that the now world-renowned delicacy of smoked Scottish salmon became established as a culinary luxury, and that was thanks to the efforts of its originators, H. Forman & Son.
In fact, Smoked Scottish salmon cured in London was recently conferred the highly prized protected name (PGI) status, which sets it alongside other protected foods such as Champagne, Parma ham and Wensleydale cheese. This is London’s first ever food or drink to achieve this coveted recognition. Available in a “tasters pack” which, instead of changing up the flavors, presents a range of different salmon varieties such as the Genuine Wild Lean with a firm texture with a gamey flavor, or the Genuine Wild Fatty with a fuller flavor.
Another iconic smokehouse is Glenarm Organic Salmon. Nestled in the historic town of Glenarm, Ireland, it is the only salmon farm in the Irish Sea, raising the fish to strict welfare and environmental standards. It is this that sets their salmon apart, produced using a bespoke organic sugar and salt cure and smoked to a unique 100-year old artisan traditional smoking recipe using a mix of food grade Beech and Oak chips.
