The product

Coho Salmon

Wild salmon troll-caught using traditional hook
Sku:
94051
Country of origin:
Italy, Friuli Venezia Giulia
Weight:
1 kg approx
Minimum order:
1 piece - by reservation
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Description
Coho Salmon (Oncorhynchus Coho), also known as Silver Salmon, can reach 3-6 kg in size and is very popular among sport fishermen; it is troll- caught using traditional hook and line methods, bled, cleaned and frozen on board
Appearance
The meat is extremely compact, with a bright reddish orange colour
Taste
The taste is delicate, similar to the Atlantic Salmon but with a more compact texture
Curiosity
Salmons born in fresh water, migrate to the ocean and after 3/4 years return to fresh water to reproduce; it is said that salmons return exactly to the spot where they were born to spawn; they are fished before returing
Our selection
Among wild salmon Coho is the leanest: it has a very low fat content, less than 4%
Suggestions
Tagliare a fettine e servirle su crostini di pane ben caldi, leggermente imburrati, oppure disporle sul piatto e condirle con un filo di olio extravergine di oliva e pepe nero
Ingredients
Silver SALMON (Oncorhynchus kisutch), salt, sugar
Allergens in ingredients
Fish and products thereof
Production Method
Pescato con ami e palangari
FAO Area
FAO 67
Weight
1 kg approx
Packaging
Vacuum packed
Storage Conditions (packaged products)
Keep refrigerated between 0 and +4 °C
Country of origin of the primary ingredient
Zona FAO 67
Nutrition Declaration
Energy: 576 kJ / 137 kcal
Fat: 5,7 g
of which saturates: 1,3 g
Carbohydrate: of which sugars: Protein: 21 g
Salt: 2,7 g
Typical value per 100 g
The producer

Friultrota - San Daniele del Friuli (UD) - Friuli Venezia Giulia

Friultrota - San Daniele del Friuli (UD) - Friuli Venezia Giulia

Selected because

Giuseppe Pighin, Mauro's father and Erica and Angelo's grandfather, founded Friultrota in 1984: passionate about sport fishing on the Tagliamento River, he decided to turn his passion into a job. He began breeding trout in the crystal clear waters of the Tagliamento and transforming them into a ready-to-eat product, boneless fillets delicately cold-smoked: thus Regina di San Daniele was born. A product that anticipated one of today's main market trends, ready-to-eat gastronomy, by decades. Vision, an ethical approach to product choices and a focus on improvement and innovation have kept us on the same wavelength throughout a collaboration that has lasted more than twenty years. The production process is artisanal, with many steps carried out strictly by hand, such as salting and deboning, and all products are free from colourings, preservatives and flavourings: smoking is carried out using natural smoke from wood, aromatic herbs and berries.

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