Smoked salmon

Loch Fyne Smoked Salmon ($180 per 250 grams from Oliver's Delicatessen)

'It's considered the finest and appeals to the connoisseur's palate with an oaky, heavy, salty flavour.'

Rudolph Blattler, executive chef, Mandarin Oriental

Loch Fyne Smoked Salmon

'As much as I enjoy other types of smoked salmon - peppered, Thai, tea-smoked and so on - I always come back to the Scottish ones. Loch Fyne is my favourite as it's very mild, finely textured and perfectly balanced between saltiness and smokiness.'

Nellie Lee, food and wine consultant, Oliver's Delicatessen

Aquatus Smoked Salmon ($39.90 per 100 grams from Great)

'This Tasmanian brand retains the taste of the salmon after smoking and the fat content is relatively small when compared to smoked salmon from, say, Norway.'

Buffalo Man Kam-hing, chef at Yu

[fish restaurant], Hotel Inter-Continental Hong Kong

Balik Tsar Nikolaj Filet (price on request from www.caviar-house.com)

'It's incomparable - distinctive and delicate in texture. Only 800 grams can be taken out from a whole salmon and it's best served vertically carved into succulent medallions.'

Giovanni Viterale, director of food and beverage, Conrad International Hong Kong

Hot House Smoked Salmon

($94 from M at the Fringe)

'We buy fresh Norwegian salmon locally, cure it, and then smoke it ourselves for seven minutes over smoking sawdust specially brought back from Norway.''

Katherine Anderson, head chef, M at the Fringe