It’s edible but the real salmon is better tasting and fresher. The smokiness does leave a good range of flavours but for so little that you get, it’s not worth it. And the fact it can stay “fresh” for so long is a bit of a concern as (fresh) fish should be eaten ideally the same day.

I simply love salmon. Light in calories so I feel no guilt and has nutritional advantages. Rich in omega-3 fatty acids, and protein.
Drawback that has me concerned is that smoked salmon has a high does of sodium. Learnt that smoked salmon has to be consumed by the “use by” date, and needs to be properly refigerated.

In initially , approx 4 years ago this salmon tasted great.
Now the product has sometimes a bad taste near the edges, and I notice much more fatty material.
I find it hard to believe that this is really ocean salmon?
I suspect that in order to make more money, the current fish comes from the fish farms in the Baltic.

Being from Tasmania, of course I think our local Tassal salmon is the best on the market. This comes close, but is not as good as. I like that it comes in a bigger serve, reducing the number of packets I need to buy to feed the family

Not too bad, but much prefer Tassie salmon. Not sure if its the water, the temperature there, the way they farm them or what but just seems Tassie do salmon best.

This smoked salmon is really good. At 300grams it is one of the biggest packets available in the fridge section. It is often on special which makes it much better value than other packets. I buy it on special and store it in the freezer for cooking. (Touchwood) I’ve never found a bone in this salmon, which is good for littlies. It’s great on toast, in pastas, risotto and salmon patties. This morning we had it on sour dough toast, with a poached egg and fresh dill. Great start to the day with a load of delicious protein.

This is a nice cut of smoke salmon good on crackers or in homemade sushi at a good price.