I was comparing the calorie content of vacuum-packed smoked salmon the other day and found that the Irish product of one of the big brand names was far less than Norwegian, Atlantic or Scottish. Why, I wondered, and I still do.

Did any of these assorted products still have their skin on or did they happen to say if they were smoked with the skin on, even if the skin was removed before packaging? If the Irish salmon was smoked without its skin and the others were smoked with the skin, that would explain the difference... or it could be that the Irish product was caught in warmer waters than the others and therefore has a lower fat content than the salmon caught in more frigid climes.