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 are the main locations mentioned where the salmon is sourced from?

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Why is it important for smoked salmon to not taste overly smoky?

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