I have a weakness for smoked salmon. It's pretty expensive though, even here on Canada's West Coast. Not exactly a staple on my weekly shopping list, although I wish it were. "If wishes were fishes" I'll take salmon and SMOKE IT! There appears to be two different kinds of smoked salmon. The first type I adore. I could eat nothing but this for breakfast, lunch and dinner (not to mention snacks). It is darker in colour, dry, slightly leathery and full of smoky flavour.
The other type is disgusting and makes me want to retch when I put it in my mouth. It's paler in colour, moist, slippery and tastes more fishy than smoky. It makes me think of raw fish.
Now, my questions are, why are they different and when I order smoked salmon at The M-I-L's ritzy restaurant what exactly should I ask for so as not to be served the yucky stuff.
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The other type is disgusting and makes me want to retch when I put it in my mouth. It's paler in colour, moist, slippery and tastes more fishy than smoky. It makes me think of raw fish. 
