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
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.
From the same producer
See also:
You might also be interested to the following products
-
Red King - Chinook SalmonThe Greatest Alaskan species with an intense flavour and spectacular d... -
