H Forman and Sons smoked salmon

The video tutorial explains the process of smoking salmon, starting from when the salmon arrives from Scotland. It covers the preparation, smoking, and distribution of the salmon to various locations, including famous hotels and international destinations. The importance of freshness is emphasized, and the video details the preservation techniques used to maintain the salmon's fresh taste without imparting a smoky flavor. The tutorial also touches on the logistics of salmon distribution and the differences between Scottish and Norwegian salmon.

What is the initial step in processing salmon after it arrives from Scotland?

• It is immediately smoked.

• It is sorted for a day.

• It is sliced and trimmed.

• It is sent to the USA.

Where is the smoked salmon produced daily?

• Edinburgh

• New York

• London

• Oslo

How long does it take for salmon to be transported from Norway to the UK?

• Two days

• Four days

• One week

• Three days

What is the main reason for smoking salmon?

• To preserve its fresh taste

• To give it a strong smoky flavor

• To make it heavier

• To change its color

What is the role of salting in the smoking process?

• To increase its weight

• To add flavor

• To dry out the fish

• To make it taste smoky