The product
Salmone Selvaggio Sockeye in case
Cold smoked wild Sockeye salmon, ready to use
Code:
94063
Country of origin:
Italy - Friuli Venezia Giulia
Weight:
100 g
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 Pacific Ocean salmon 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: col cured, cold smoking with white wood chips and aromatic berries, deboning and trimming are done by hand. A long and complex artisanal process, but one that results in 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 (Oncorhyncus nerka), salt, sugar |
|---|---|
| Allergens in ingredients | Fish and products thereof |
| Production Method | Caught with gullet nets and similar |
| FAO Area | FAO 67 |
| Weight | 100 g |
| Packaging | Vacuum packed in a box |
| Storage Conditions (packaged products) | Store at a temperature between +0 °C/ +4 ° C |
| Instructions for use | To best appreciate opening the package at least 20 minutes before consumption. After opening, consume within 3 days. |
| Nutrition Declaration | Energy: 121 kJ / 509 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.
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