Talk:Smoked salmon

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This article is or was the subject of a Wiki Education Foundation-supported course assignment. Further details are available on the course page. Student editor(s): Foucherp, Nianliu, Isabela Fuster Rau, Celestiefied, Bethanydelbegio.

Above undated message substituted from Template:Dashboard.wikiedu.org assignment by PrimeBOT (talk) 09:33, 17 January 2022 (UTC)[reply]

canning section

I've marked it as needing globalizing as it seems entirely focused on British Columbia, I also question whether the process described is even for smoked salmon, or just a general overview of canned salmon, as it doesn't seem to mention actually smoking the fish at any point. Beeblebrox (talk) 22:41, 12 October 2021 (UTC)[reply]

The section seems to me to be entirely about the canning of fresh-caught salmon. Nothing is said about smoking. Unless someone can make a change to ensure it is more relevant to the article, I propose to delete this section. Sbishop (talk) 14:47, 4 November 2022 (UTC)[reply]