At the supermarket, the famous nutritionist always buys this smoked salmon. According to him, its taste and texture are much better than all the others…
Scallops, foie gras and smoked salmon: before the poultry and the log, these three products open the festivities of many tables. For shellfish, the important thing is to anticipate. To avoid paying a high price for them, you bought them at the beginning of the month from the fishmonger, before freezing them. The foie gras comes directly from the South-West, where you get your supplies every summer. But for smoked salmon, the choice is always complicated… Salmon from Norway, Scotland or Alaska, farmed or wild, smoked with beech wood or oak wood: all these references make your head spin. Dr Jean-Michel Cohen does not hesitate for a single second on the shelves: he immediately places this smoked salmon in his basket.
In a live devoted to end-of-year food products, broadcast on November 19, 2025, the nutritionist provides good advice for choosing this product. Jean-Michel Cohen reviews the taste, texture, and salting technique of each type of smoked salmon. First point to note: the nutrition expert strongly advises against opting for minced smoked salmon. He explains that “these are cutting remains, or irregular parts resulting from slicing”. “In general, the pieces are small, often much saltier”he continues. “The quality is extremely variable”, warns the nutritionist. Instead, opt for whole slices, often from the fillet, the noble part of the fish. But once we’ve said that, we’re still spoiled for choice…
Jean-Michel Cohen’s little favorite? Alaskan salmon, “redder, more fibrous, less fatty”. In fact, the nutritionist explains that he always turns to fish from the Pacific, rather than the Atlantic. For what ? “Because they are less fatty, but also because they have a better taste and texture,” he explains. Conversely, “Norwegian salmon is fatty, has a soft texture and light smoking”. For his part, “Scottish salmon is farmed in colder waters. It has a firmer texture and a stronger taste”, specifies the nutritionist.
Less fatty, firmer and more intense in taste: Pacific smoked salmon has it all. And for Jean-Michel Cohen, Alaska represents an excellent choice. Iodized and naturally scented, it will be a sensation in verrines and in canapes.
