On 10/19/2013 5:03 PM, W. Baker wrote:
> Ozgirl > wrote:
>
>
> : "W. Baker" wrote in message ...
>
> : Ozgirl > wrote:
>
>
> : : "Cheri" wrote in message ...
>
> : : "Ozgirl" > wrote in message
>
> : : I like skin and bones too. I always buy my fresh salmon with skin on.
> : : The other night I inherited the skin from son and girlfriend as well,
> : : lol. last week my son bought smoked salmon fillet in a vac bag and he
> : : left the skin for me. It was awful, not a fan of that kind of smoked
> : : salmon at the best of times. The thin slices I don't mind though.
>
> : Was tht a hot smoked salmon like the Northwet Soast Native Americans do
> : or
> : the cold smoked lik lox and Nova Scotia salmon?
>
> : Wendy
>
> : ------
>
> : No idea Wendy. It looked like a fresh piece of salmon with skin but was
> : in a vac pack and was smoked, lol. Helpful, aren't I Ok, it looked
> : like this, we buy our groceries from this place:
> : http://www2.woolworthsonline.com.au/...mon-hot-smoked.
> : Most of our salmon, fresh and packaged, is Atlantic salmon.
> Look at the url! I didn't have to eventry to see the picture. It said
> right there, Hot smoked. that is the kind like the Nortwest Coast
> Native Americans smoked over aderwood fires, not the cold smoked like the
> kind we eat with bagels adn cream cheese in the USA, which was of Eastern
> European origin adn maintained in the US by the Jewish immigration of the
> late 19th andearly 20th century and has become a big favorite food thinly
> sliced on that carby bagel. I find it can be quite good on a Wasa
> cracker:-)
>

Now you're talking.

> Wendy
>