There is no photoshop of filters used here. The cured salmon are crimson red or blood orange in colour. The curing is done to perfection (in-house, most certainly) preserving the tenderness of the fish and yet doesn't get overwhelmingly saltish when compared to smoked salmon. Goes very well with the chilled soba in soy dressing and sprinkled on with sesame. Perhaps a little more dressing and some greens might give more dimension to the freshness of this dish!