Sockeye salmon boasts a deep red color and high-oil content that make it a great candidate for smoking. The texture of sockeye salmon is slightly firmer than king salmon, making it a better candidate as hot-smoked salmon.
Saffron is a spice derived from the flower of Crocus sativus, commonly known as the "saffron crocus". The vivid crimson stigma and styles, called threads, are collected and dried for use mainly as a seasoning and colouring agent in food. Saffron has long been the world's most costly spice by weight.
