The product
Salmone Selvaggio Sockeye 600 g
Wild salmon with brilliant red meat
Code:
94056
Country of origin: **
Italy - Friuli Venezia Giulia
Weight:
600 g approx
Minimum order:
1 piece
| Description | Wild Sockeye salmon (red salmon) from the Pacific Ocean (North-East), cold-smoked |
|---|---|
| Appearance | The fillet has a beautiful bright red colour and a compact texture that is not greasy at all. This is due to its low fat content, which in wild salmon rarely exceeds 7 g per 100 g of fish |
| Taste | Sweet and gentle to the palate, with light smoky notes |
| Curiosity | Sockeye is a wild salmon from the Pacific Ocean caught from April to September along the coast of Alaska. Unlike other wild salmon, which are caught with hooks, sockeye is caught with nets near the coast because it is very reluctant to bite. It takes its name from the bright red colour of its flesh |
| Our selection | A prized salmon, expertly processed by Friultrota: it is cold cured, cold-smoked with white wood chips and aromatic berries, and deboned and trimmed by hand. A long and complex artisanal process, but one that results in an excellent smoked salmon |
| Suggestions | Serve as sashimi seasoned with a drizzle of extra virgin olive oil and black pepper, or on warm, buttered bread croutons, perhaps with lemon butter |
| Ingredients | RED SALMON (Oncorhynchus nerka), salt, sugar |
|---|---|
| Allergens in ingredients | Fish and products thereof |
| Production Method | Fished with purse seines and collection nets |
| FAO Area | FAO 61 |
| Weight | 600 g approx |
| Packaging | Vacuum packed |
| Storage Conditions (packaged products) | Store at 0 + 4 ° C |
| Nutrition Declaration | Energy: 509 kJ / 121 kcal Fat: 4,8 g of which saturates: 1 g Carbohydrate: <0,5 g of which sugars: <0,3 g Protein: 19 g Salt: 2,7 g Typical value per 100 g |
The producer
Friultrota - San Daniele del Friuli (UD) - Friuli Venezia Giulia
Why we chose them
Friultrota was founded in 1970, in San Daniele del Friuli (UD), by the will of Giuseppe Pighin, a fishing lover since ever. The company, born as a
small fish farm, has grown up through the years, with the help of Mauro Pighin, Giuseppe's son. Their primary goal was to produce a high-quality
trout. For this reason, they preserved the original environmental conditions: lots of running water, very low population density, natural growth times
and non-forced integrated feed. Today, Friultrota offers many more specialities, made with the same passion. Ready and easy to use, the products
are characterized by authenticity and goodness that make them light and delicious
From the same producer
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