Smoked salmon. When buying smoked salmon look at the white markings which cross the red flesh in wavy parallel lines. These should not be too wide as, if the fish is too oily, the flavour won't be at its best.
Smoked haddock. To smoke haddock, it is first gutted, cleaned and split before being brined and then hung up to drain. It is then smoked until it develops a straw colour. They darken after they process has been completed.
