The product
Salmone Selvaggio Red King in case
Red King wild salmon, cold smoked, ready to use
Code:
94064
Country of origin:
Italy - Friuli Venezia Giulia
Weight:
80 g
Minimum order:
1 box with 15 pieces - only by reservation
| Description | Red King salmon, cold smoked, manually sliced into a long slice |
|---|---|
| Appearance | The bright red colour meat is firm and compact, particularly lean |
| Taste | Very delicate with a light smoky note |
| Curiosity | The Red King of Friultrota is a wild salmon, unlike other Red King that come from farms. It's the largest species in Alaska: it measures between 75 cm and 1 m and has an average weight between 8 and 9 kg, even if it can reach the 20 Kg. It is fished from May to September from the Gulf of Alaska up to the Kotzebue Strait and all year round in the southeast of Alaska, reason so you find it fresh in any season |
| Our selection | Wild Red King salmon from Friultrota is caught with a hook and frozen directly on board to ensure the highest possible quality of raw material. It is proposed without protective film: the special processing ensures that the product remains soft even on the surface |
| Suggestions | To better appreciate the product, it is recommended to open the package at least 20 minutes before consumption |
| Ingredients | ROYAL SALMON (Oncorhyncus tshawytscha), salt, sugar |
|---|---|
| Allergens in ingredients | Fish and products thereof |
| Production Method | Fished with hooks and longlines (line towed) |
| FAO Area | FAO 67 |
| Weight | 80 g |
| Packaging | Packaged in a protective atmosphere |
| Storage Conditions (packaged products) | Store at a temperature between +0 +4 ° C |
| Nutrition Declaration | Energy: 129 kJ / 541 kcal Fat: 5,2 g of which saturates: 1 g Carbohydrate: <0.5 g of which sugars: <0.3 g Protein: 20 g Salt: 3,1 g Typical value per 100 g |
The producer
Friultrota - San Daniele del Friuli (UD) - Friuli Venezia Giulia
Why we chose them
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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