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March 09, 2006


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I wouldn't expect any less of a scientific approach to the awards from you Clement. I really love smoked salmon and I would benefit from doing a taste test myself, to stop me buying the ones that arent so great.

Bea at La Tartine Gourmande

Great review! I feel so more educated now!


Great job Clement! it's interesting how you all ended up rather similar ratings for the nine salmons... the good ones must really make difference. You might want to figure out how to have those wonderful Canadian smoked salmons reach Tokyo, too, perhaps? :)


Fascinating! I usually go for Mike's (and was happy to see it came in second), but am seriously intrigued by Willy Krauch's. I'm surprised, though, that you didn't have Kristapson's among your samples. Just curious as to why ...


Sam - I rarely do taste tests, but enjoy them immensely since they're a great way to contrast and compare, and understand what separates the good from the great. If you need any volunteers for your own taste tests, let me know!

Bea - Glad you liked it, I had lots of fun doing it!

Chika - That's true... I didn't expect there to be such a wide range in flavour and texture. I'm not sure about Tokyo, but if you're ever in Toronto, I'll be sure to have them ready for you to try!

Tania - Thanks for asking (I was wondering if someone would ask!) I really did want to include Kristapson's since I've heard many good things about them. Unfortunately, I didn't realize that they close at noon on Saturday, aren't open on Sunday, so I wasn't able to buy anything for our Sunday evening tasting. I'd still really like their smoked salmon sometime.


Do you prefer your smoked salmon straight up on a slice of chewy baguette with unsalted butter (always good), on a bagel with cream cheese and capers, or incorporated into a recipe? Any favorites to share?

Lady Amalthea

Having grown up with smoked salmon from the local deli Sunday afternoons on a bagel, I had no idea that smoked salmon could be so varied! I'm gonna have to try mail-ordering some from Krauch's now!

kevin ashton

I began blogging only seven weeks ago and am enjoying it greatly.
I'm hoping time to mould my blog into
a quality food blog such as yours; your passion for food comes across in your writing.
Me...I'm a long time chef who began writing merely 3 years ago (with still a lot to learn).
If you have time to view and comment on my own food blog, that would be wonderful encouragement.
Kevin Ashton
to the reader.


Dear Clement,

Your site is amazing and your photos are inspirational! Thank you =). I noticed that you made a grand marnier and chestnut souffle. How did they turn out? Can you please send me the recipes you used for them? My mom loves souffles and I want to surprise her when I go home.

Your site is amazing! Your dessert pictures inspired me to bake (and buy Pierre Herme's Chocolate Desserts AND Deserts book =P). Thank you so much!




Hi Sarah - I think I just like anything (and everything) that has smoked salmon. To be honest, I probably haven't had either one enough to have a clear favourite.

Lady Amalthea - Let me know how you like it!

Kevin - Thanks for your kind words and congratulations on your new blog. I'll definitely take a look.

Casey - Thanks! Both soufflés turned out quite well (although I've never actually had a soufflé other than those I've made - so what do I know?!) I'll send you the recipes shortly.


I love smoked salmon too. What really inspires me about this post is the way you went about the taste test. It makes me want to go out and do a taste test of my own! Thanks for your contributions to the blogging and eating world!


I always thought smoked salmon was smoked salmon, thanks for informing me differently.


I know it is a bit late in the day to comment, but did you try Kristapsons smoked salmon (smoked in TO)? If not, it is well worth the trying... probably some of the best I have had.

Marv Sokoloff

Sorry folks. I hate to tell you, but you've missed the boat.
If you are really interested in tasting Canada's best cold smoked salmon, contact me at [email protected] or 416-707-9480.
I'll get you a sample free of charge.

Ian Smith

You need to try Caviar Direct's ( Hand carved 'Maritime' Smoked Salmon. Only available through special order around Xmas time. Like Willie's but even better and more affordable! I never had such good Smoked Salmon. I always buy a whole side for my family each year. Only wish they carry it year round! Get your name on their Christmas list for orders to get some.


Katherine Horsman

I just did a Google search for Willy's smoked salmon and your blog came up. I love it! I also desperately love that smoked salmon. I was born and raised in Halifax but now live in NYC, where I find more often than not that the salmon tastes like it has been smoked with tobacco. I'm not kidding....its disgusting. I am looking forward to finding out if they ship to the US!

Thank you for the useful information!



I just got a whole gift pack of cold smoked salmon from Wildcatch but I don't know how to prepare it, does anybody know of sources for reciepes for cold smoked salmon? All I can find is stuff for fully cooked salmon. Thanks!

Penny R

Hello! I am actually a grand-daughter of Willy Krauch! Just for fun I googled the company, and in result found this site. Thank-you all for the comments. I Personally dont work their anymore, but their is also Hot smoked salmon which is really yummy too. Most popular being the Lemon Pepper flavour. The others is BBQ style (straight up hot smoked with only salt and no additional seasoning),Garlic, and cajun. Also Mackerel, eel, trout, and herring.

And might I add, if you are EVER interested in making your own smoked salmon pate, never bring your self to buying can salmon. Make the best, with the best call and ask for smoked salmon remnants. Bascially these are peices of sliced salmon thats didnt come from the slicer as nice as we like it. Still the same fish, just not as thin.

thanks for the comments :)
-Penny R


just checking out the smoked salmon article you wrote a few years ago. You made one mistake on the Krauch salmon - it is cold smoked for 2 1/2 days not hours hence the wonderful smokey flavour.

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    Clement Lo,
    Toronto, Ontario, Canada, English, Male, 26, Cooking, Pastry, Restaurants, Skiing, Visual Design, Entrepreneur, Technology,
    Queen's University.

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