Cheap food
Smoked salmon is one of those foodstuffs that, once a luxury, is now far cheaper. But, of course, the quality has suffered.
Too often it has a flabby texture and an equally flabby flavour - the result, I suspect, of using farmed salmon and inferior smoking techniques.
Farmed salmon - even organic - just doesn't compare to the proper wild stuff.
But the shelves of our supermarkets groan under the weight of inferior foodstuffs cheaply produced for the mass market.
Too many consumers have the misguided notion that they're somehow getting value for money when, in fact, they're getting tat.
I'd always prefer well produced smoked haddock or mackerel (or kippers, for that matter) over bargain basement smoked salmon. Likewise cheaper cuts of good quality meat rather than supposedly premium cuts from intensively reared animals.
Shame on supermarkets and food producers for conning us into going along with their shabby game - and shame on us for falling for such trickery.
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