Both are delicious, but cold-smoked and hot-smoked salmon are quite different in texture, flavour and how they're best enjoyed.
Cold-smoked salmon is silky, delicate and thinly sliced. It has a smooth texture and a gentle smoky flavour, making it ideal for platters, starters, bagels and elegant entertaining.
Hot-smoked salmon is cooked during smoking, giving it a firmer, flaky texture and a more pronounced smoky flavour. It's perfect for salads, pasta, light lunches or a quick dinner.
Which should you choose?
Building a beautiful starter platter?
Choose cold-smoked salmon.
Making a fresh summer salad?
Hot-smoked salmon flakes beautifully through the ingredients.
Need an easy family dinner?
Hot-smoked salmon is ready to serve with potatoes or vegetables.
Hosting brunch?
Cold-smoked salmon is ideal with bagels, cream cheese and lemon.
Fish & Food Expert Tip
Cold-smoked salmon is all about delicate slices and presentation. Hot-smoked salmon is about satisfying flakes and versatility.
Two different textures. Plenty of delicious possibilities.
Explore our cold-smoked and hot-smoked Norwegian salmon, flash-frozen at source and delivered throughout Johannesburg by The Fish & Food Co.
Looking for restaurant-quality fish without visiting multiple shops?
The Fish & Food Co. is a specialist online fish supplier delivering premium, flash-frozen fish throughout Johannesburg.
What Can You Order?
Our range includes Norwegian salmon, hake, kingklip, sea bass and sole, along with smoked salmon and convenient family favourites.
Whether you're planning an everyday dinner, Shabbat meal or special occasion, choosing the right fish doesn't need to be complicated.
Why Buy From a Fish Specialist?
We focus on quality sourcing, carefully selected products and helping customers choose the right fish and quantities for their needs.
With convenient online ordering and Johannesburg delivery, restaurant-quality fish is only a few clicks away.
Yes. Good-quality frozen fish can be every bit as enjoyable as fish that hasn't been frozen.
What matters most is the quality of the fish before freezing, how it was frozen and how it has been stored and handled.
What should you look for?
Choose fish from a supplier that understands quality, sourcing and the importance of maintaining the cold chain.
Professionally flash-frozen fish can retain excellent flavour and texture, while proper storage helps protect that quality until you're ready to cook.
At The Fish & Food Co., we carefully select our Norwegian salmon and white fish for quality and consistency, giving you restaurant-quality fish to keep conveniently in your freezer.
A well-stocked freezer can turn “What are we having for dinner?” into an easy decision.
Keeping a selection of good-quality fish at home means you always have the start of a great meal — without another trip to the shops.
Norwegian salmon portions are perfect for quick dinners, hake is an easy family favourite, while kingklip or sea bass are great when you want something a little more special. And sole gives you an elegant dinner with surprisingly little effort.
Professionally flash-frozen fish also means you can take out exactly what you need, when you need it.
Salmon or white fish? There isn't one right answer — it depends on what you're cooking and what you feel like eating.
Norwegian salmon is rich, satisfying and naturally high in protein and Omega-3 fatty acids. It's a great choice for everything from easy weeknight dinners to entertaining.
If you prefer white fish, the choice comes down to texture and flavour.
Hake is mild, soft and versatile — ideal for family meals.
Kingklip is firmer and more substantial when you want something a little more special.
Sea bass is delicate and elegant, while sole is light and refined.
Sole: The Elegant Fish That Is Easier Than You Think
Sole looks impressive on the plate, but it is actually one of the simplest fish to prepare.
With its delicate flavour and light texture, it doesn't need complicated ingredients. A little butter or olive oil, lemon, salt and black pepper is often enough.
Trying to decide which fish to cook? Read our guide to White Fish Explained: Which One Is Right for You?
How do you cook sole?
Brush lightly with olive oil or melted butter, season simply and bake at 200°C until the flesh is opaque and flakes easily.
Because sole is relatively delicate, keep an eye on it — you don't want to overcook it.
Serve with baby potatoes, green vegetables or a crisp salad for an easy dinner that still feels special.
Sea bass is delicate, flavourful and surprisingly easy to prepare.
One of our favourite ways to cook it is in the oven. Brush the fish lightly with olive oil, season with salt, pepper and a squeeze of lemon, then bake at 200°C until the fish is opaque and flakes easily with a fork.
The key is not to overcomplicate it. Good-quality sea bass has a delicate flavour that needs very little interference.
What should you serve with sea bass?
Keep it simple with roasted vegetables, baby potatoes, rice or a crisp salad. A little lemon and fresh herbs are often all you need to finish the dish.
Not sure which white fish to choose? Read our guide to white fish and which one is right for you.
What Is Kingklip and Why Is It So Popular?
Kingklip is one of South Africa's favourite premium white fish.
It has firm, succulent flesh and a mild flavour, making it easy to cook while still feeling a little more special than an everyday white fish.
Its firmer texture also makes kingklip incredibly versatile. Bake it with lemon and herbs, cook it on the braai or pan-fry it with a little butter and garlic.
It's a great choice for entertaining, weekend dinners or whenever you're looking for a substantial alternative to salmon.
Learn more about what makes kingklip different.
