The smoked salmon It is now a fixed presence in the refrigerated counters of supermarkets, but behind those slices so inviting and tasty – as we now know – several critical issues are hidden. Firstly, the environmental impact of the product must be considered: the intensive breeding of salmon involves high consumption of resources, use of antibiotics and problems related to animal welfare. Even on the health front there is a lot to say, the smoked salmon has excess rooms and sometimes preservatives and residues of industrial processes.
But those who really do not want to give up the flavor of salmon can at least take a look at the New ranking of the Red Gamberowhich put under the lens the best known products present in Italian supermarkets.
The new investigation, six years after the previous one, is based on a blind test (i.e. a blind tasting) of 54 samples purchased in Roman supermarkets: 48 Breeding and 6 wild salmon. The test was made by a panel of experts consisting of chefs, food and wine journalists and specialists in the fish sector who evaluated exclusively organoleptic parameters such as appearance, perfume, flavor and consistency. Instead, they have not been considered label, type of breeding, certifications or origin.
The goal was therefore only to evaluate the general quality of the products sold in the large -scale distribution. The result is a ranking that saves a few products, selected for higher quality compared to the average market standards.
The ranking of smoked salmon
Here is the ranking of the best brands of smoked salmon:
1 – Esselunga Top
The best of the test: Norwegian salmon worked with care and smoked in a delicate way. The meat is firm, compact and with a vivid color, with a balanced taste between sea and smoke, without excesses or aromatic smudges. The absence of defects makes it the most balanced ever.
Price: 100 g – € 5.90
2 – Fumara – Foodlab (Scottish)
Scottish of origin but Parma of processing, is the result of an artisan process without preservatives, sugars or aromas. Little fat, fresh on the nose, with intense and clean ioded taste. Soda and succulent texture, aromatic elegance and a slightly smoke touch. Price: 100 g – € 6.59/8.99
3 – Norita
Produced in Lithuania by Norwegian salmon raised in a sustainable way. The aromatic profile is balanced: salt, delicate smoke, marine and vegetable notes. Fresh, lively and pleasantly savory flavor, well structured consistency. Price: 100 g – € 4.99
4 – Fumara – Foodlab (Norwegian)
Smoked Norwegian salmon – Superior slice. Another top of the range of the Parma Foodlab: artisanal processing from fresh, dry dry salting, delicate smoking and no additives. Fine and natural smell, elegant and balanced flavor, soft but compact texture. High flavor. Price: 100 g – € 5.99/8.99
5 – The Icelander
Silver salmon of smoked Patagonia. Norwegian brand, fish bred in Chile without antibiotics. Work in Poland, it is dry and compact, with sweet and natural smoked notes. Cremous mouth, marine taste with chemical shades just mentioned, but very pleasant. Price: 100 g – € 5.70
6 – Consilia
Norwegian salmon smoked. Produced by Foodlab for the GDO of Central-North Italy. Dry salty, from fish never defrosted. Thin slices, delicate smell, fresh but very savory taste. Soft and dissolving structure, good chewing. Price: 100 g – € 4.99/5.99
7 – The nef – Re salmon I love you
Smoked Scottish salmon. Product distributed in the large -scale distribution but with high standards: freshing from fresh, smoking on beech wood, without additives. Wide but kind aroma, delicate and slightly fruity taste. Structure, however, not always homogeneous. Price: 140 g – € 4.99
8 – Sea gastronomy – Lidl
Norwegian salmon smoked. Lidl line produced by Mowi. Already sliced, it has a bright color and a tenacious texture. Marine taste, savory and with perceptible smoke. Perfume articulated with human and vegetable shades, but the structure is a bit fibrous. Price: 100 g – € 3.49
What about wild salmon?
Surprisingly, among the wild salmon, only two products managed to enter the final selection. This shows that Selvaggio does not automatically mean superior: quality depends on the processing, the freshness of the fish and the smoking technique.
1. Consilia – Selvaggio d’Alaska salmon
Obtained from Salmon Rosso Sockeye caught in the north-eastern Pacific (FAO 67 area) and MSC certified, this smoked salmon is worked by Foodlab with beech wood smoke and salt. It has red meats and not very fat, savory and persistent taste, with hints of natural smoke, citrus fruits and exotic fruit.
2. Sea gastronomy – Small Small Salmon Sockeye
This Salmon Sockeye, MSC certified, also comes from the north-eastern Pacific and is transformed by Mowi in Poland for Lidl. The processing returns an aromatic product, with a pasty texture and a balanced flavor between smoke and salt.
