{"title":"Wild Salmon","description":"\u003cp\u003eWild Pacific salmon and other prized fish, caught in the wild off the coasts of Canada and Alaska and smoked by hand in Turin by Wild Salmon Smoke House. Cold-smoked over maple and beech wood, with no flavourings or liquid smoke.\u003c\/p\u003e","products":[{"product_id":"salmone-sockeye-affumicato-wild-salmon","title":"Smoked Sockeye Salmon – Wild Salmon","description":"\u003cp\u003eSockeye, or red salmon (\u003cem\u003eOncorhynchus nerka\u003c\/em\u003e), is one of the most prized wild salmon in the world. Its slim, athletic body is built to swim against powerful currents; the deep red colour of its flesh comes from its natural diet of small crustaceans. Lean, firm flesh rich in Omega 3, with a delicate, refined flavour: the ideal raw material for cold smoking.\u003c\/p\u003e\n\u003cp\u003eWild Salmon smokes it in its own artisan smokehouse in Turin using the traditional cold method, at around 20°C, with only food-grade maple and beech wood, and no flavourings or liquid smoke. The smoke penetrates slowly and leaves the flesh soft and fragrant.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIn the kitchen:\u003c\/strong\u003e in thin slices on toasted bread with butter, as a starter or aperitif, in salads or with scrambled eggs. The whole fillet is sliced to order, even in thick slices. The hot-smoked version (over 40°C) has a bolder flavour and is ready to eat.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eSpecies:\u003c\/strong\u003e wild Sockeye salmon (\u003cem\u003eOncorhynchus nerka\u003c\/em\u003e), not farmed\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFishing area:\u003c\/strong\u003e North-East Pacific, FAO 67 (west coast of Canada, Alaska)\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eSmoking:\u003c\/strong\u003e cold (approx. 20°C), or hot for the whole fillet; maple and beech wood\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Wild Salmon Smoke House, Turin\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFormats:\u003c\/strong\u003e sliced 100 g and 300 g; whole fillet approx. 0.65–0.98 kg\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Wild Salmon","offers":[{"title":"100 g","offer_id":50540776325197,"sku":"WS-SOCKAFFUM-100G","price":13.5,"currency_code":"CHF","in_stock":false},{"title":"300 g","offer_id":50540934201421,"sku":"WS-SOCKAFFUM-300G","price":35.7,"currency_code":"CHF","in_stock":false},{"title":"Whole fillet, cold-smoked (approx. 0.65–0.98 kg)","offer_id":50541061898317,"sku":"WS-SOCKAFFUM-FILFREDDO","price":74.0,"currency_code":"CHF","in_stock":false},{"title":"Whole fillet, hot-smoked (approx. 0.65–0.98 kg)","offer_id":50541061931085,"sku":"WS-SOCKAFFUM-FILCALDO","price":74.0,"currency_code":"CHF","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0257\/1924\/2829\/files\/ImmagineChatGPT28set2026_18_41_03_c1edf0d8-0ade-4cb3-8187-28982c0a8eb4.png?v=1790614448"},{"product_id":"lingotto-di-salmone-sockeye-affumicato-wild-salmon","title":"Smoked Sockeye Salmon Block (Lingotto) – Wild Salmon","description":"\u003cp\u003eThe lingotto is a compact piece of smoked wild Sockeye salmon fillet, left whole rather than sliced. That way you portion it as you like: diced for a tartare, in cubes in a risotto or pasta, in thick slices on a crostino, or in thin flakes as a starter.\u003c\/p\u003e\n\u003cp\u003eSockeye (\u003cem\u003eOncorhynchus nerka\u003c\/em\u003e) has deep red, lean, firm flesh, rich in Omega 3 and with a delicate flavour. Wild Salmon smokes it in Turin using the traditional cold method, at around 20°C, with only maple and beech wood, and no flavourings or liquid smoke.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eSpecies:\u003c\/strong\u003e wild Sockeye salmon (\u003cem\u003eOncorhynchus nerka\u003c\/em\u003e)\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFishing area:\u003c\/strong\u003e North-East Pacific, FAO 67\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eCut:\u003c\/strong\u003e lingotto (whole piece)\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eSmoking:\u003c\/strong\u003e cold, maple and beech wood\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Wild Salmon Smoke House, Turin\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFormat:\u003c\/strong\u003e 150 g\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Wild Salmon","offers":[{"title":"150 g","offer_id":50540935086157,"sku":"WS-LINGOTTO-150G","price":15.65,"currency_code":"CHF","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0257\/1924\/2829\/files\/759e9af3-2254-41c8-aa12-3505afc14ae0.png?v=1790618979"},{"product_id":"salmone-sockeye-selvaggio-crudo-wild-salmon","title":"Wild Sockeye Salmon, Raw – Wild Salmon","description":"\u003cp\u003eSockeye, or red salmon (\u003cem\u003eOncorhynchus nerka\u003c\/em\u003e), lives for about four years: it hatches in rivers, grows up in the open sea and returns upstream to spawn. The deep red of its flesh comes from its natural diet of crustaceans. Firm, lean flesh, rich in protein, minerals and Omega 3, with a delicate taste.\u003c\/p\u003e\n\u003cp\u003eCaught in the wild and blast-chilled immediately after catching to preserve its quality intact, then vacuum-packed.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIn the kitchen:\u003c\/strong\u003e its firm texture makes it perfect raw, for sashimi, tartare and carpaccio; also excellent lightly seared in a pan or baked.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eSpecies:\u003c\/strong\u003e wild Sockeye salmon (\u003cem\u003eOncorhynchus nerka\u003c\/em\u003e), not farmed\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFishing area:\u003c\/strong\u003e North-East Pacific, FAO 67 (west coast of Canada, Alaska)\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003ePreservation:\u003c\/strong\u003e blast-chilled, vacuum-packed\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eImporter:\u003c\/strong\u003e Wild Salmon, Turin\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Wild Salmon","offers":[{"title":"Fillet (approx. 0.65–0.98 kg)","offer_id":50541060718669,"sku":"WS-SOCKCRUDO-FILETTO","price":47.5,"currency_code":"CHF","in_stock":false},{"title":"Pre-sliced fillet","offer_id":50541060751437,"sku":"WS-SOCKCRUDO-PREAFFETT","price":75.0,"currency_code":"CHF","in_stock":false},{"title":"Whole fish, gutted, headless (approx. 2.9–3.5 kg)","offer_id":50541060784205,"sku":"WS-SOCKCRUDO-INTERO","price":32.0,"currency_code":"CHF","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0257\/1924\/2829\/files\/09e5bc73-0336-4e97-9c87-3f1e3afde32d.png?v=1790618887"},{"product_id":"salmone-king-selvaggio-affumicato-wild-salmon","title":"Wild King Salmon, Smoked – Wild Salmon","description":"\u003cp\u003eKing, or Chinook (\u003cem\u003eOncorhynchus tshawytscha\u003c\/em\u003e), is the largest and mightiest of the wild Pacific salmon: it can reach 30 kg in weight. It is called the “king of salmon” for its firm, flavourful flesh, the richest in Omega 3 among the wild species, as well as in protein and vitamins A, D, E and the B group.\u003c\/p\u003e\n\u003cp\u003eWild Salmon smokes it in its own artisan smokehouse in Turin using the traditional cold method, at around 20°C, with only food-grade maple and beech wood, and no flavourings or liquid smoke.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIn the kitchen:\u003c\/strong\u003e the smoked salmon for special occasions. 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It runs up rivers in different seasons (spring, summer and fall runs) and has the flesh richest in Omega 3 among the wild species: firm, flavourful, with an intense taste.\u003c\/p\u003e\n\u003cp\u003eCaught in the wild and blast-chilled immediately after catching, then vacuum-packed.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIn the kitchen:\u003c\/strong\u003e excellent raw for sashimi and carpaccio, baked, pan-fried or grilled. A King fillet is a feast.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eSpecies:\u003c\/strong\u003e wild King \/ Chinook salmon (\u003cem\u003eOncorhynchus tshawytscha\u003c\/em\u003e), not farmed\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFishing area:\u003c\/strong\u003e North-East Pacific, FAO 67 (west coast of Canada, Alaska)\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003ePreservation:\u003c\/strong\u003e blast-chilled, vacuum-packed\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eImporter:\u003c\/strong\u003e Wild Salmon, Turin\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Wild Salmon","offers":[{"title":"Fillet (approx. 1.2–3 kg)","offer_id":50541060882509,"sku":"WS-KINGCRUDO-FILETTO","price":81.0,"currency_code":"CHF","in_stock":false},{"title":"Whole fish, gutted, headless (approx. 4–8 kg)","offer_id":50541060915277,"sku":"WS-KINGCRUDO-INTERO","price":63.5,"currency_code":"CHF","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0257\/1924\/2829\/files\/41e51e0a-b3b9-4dcb-a1ff-12943b73885c.png?v=1790616459"},{"product_id":"salmone-coho-selvaggio-crudo-wild-salmon","title":"Wild Coho Salmon, Raw – Wild Salmon","description":"\u003cp\u003eCoho, or silver salmon (\u003cem\u003eOncorhynchus kisutch\u003c\/em\u003e), takes its name from its silver-bright scales. It is a powerful swimmer, able to climb rugged rivers, and can reach 12 kg. Its flesh is slightly paler than that of Sockeye, delicate and refined, rich in protein and Omega 3.\u003c\/p\u003e\n\u003cp\u003eCaught in the wild and blast-chilled immediately after catching, then vacuum-packed.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIn the kitchen:\u003c\/strong\u003e extremely versatile, raw or cooked: sushi, sashimi, grilled, baked, en papillote. 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It is the leanest of the wild salmon: pale, light flesh with a delicate flavour. It is also the species that yields the finest salmon roe, Ikura.\u003c\/p\u003e\n\u003cp\u003eCaught in the wild and blast-chilled immediately after catching, then vacuum-packed.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIn the kitchen:\u003c\/strong\u003e the lightest, most accessible wild salmon for everyday cooking. Excellent for sushi and sashimi, baked, grilled or stewed.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eSpecies:\u003c\/strong\u003e wild Chum \/ Keta salmon (\u003cem\u003eOncorhynchus keta\u003c\/em\u003e), not farmed\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFishing area:\u003c\/strong\u003e North-East Pacific, FAO 67 (west coast of Canada, Alaska)\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003ePreservation:\u003c\/strong\u003e blast-chilled, vacuum-packed\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eImporter:\u003c\/strong\u003e Wild Salmon, Turin\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Wild Salmon","offers":[{"title":"Fillet","offer_id":50541061013581,"sku":"WS-CHUMCRUDO-FILETTO","price":31.0,"currency_code":"CHF","in_stock":false},{"title":"Whole fish, gutted, headless (approx. 4–6 kg)","offer_id":50541061046349,"sku":"WS-CHUMCRUDO-INTERO","price":22.0,"currency_code":"CHF","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0257\/1924\/2829\/files\/eb4b6526-18a0-4a1a-8246-634a5f9e1122.png?v=1790615896"},{"product_id":"salmone-chum-keta-selvaggio-affumicato-wild-salmon","title":"Wild Chum (Keta) Salmon, Smoked – Wild Salmon","description":"\u003cp\u003eFillet of Chum, or Keta, salmon (\u003cem\u003eOncorhynchus keta\u003c\/em\u003e), the leanest of the wild Pacific salmon: pale, light and delicate flesh that gains aroma from the smoke without becoming heavy.\u003c\/p\u003e\n\u003cp\u003eWild Salmon smokes it in its own artisan smokehouse in Turin, using only food-grade maple and beech wood, with no flavourings or liquid smoke. Two versions: \u003cstrong\u003ecold-smoked\u003c\/strong\u003e (at around 20°C), soft and with a concentrated flavour; \u003cstrong\u003ehot-smoked\u003c\/strong\u003e (over 40°C), where the smoke also cooks the fish, giving a bolder flavour and ready to eat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIn the kitchen:\u003c\/strong\u003e in slices on crostini, in salads, with pasta, or flaked into a potato salad.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eSpecies:\u003c\/strong\u003e wild Chum \/ Keta salmon (\u003cem\u003eOncorhynchus keta\u003c\/em\u003e)\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFishing area:\u003c\/strong\u003e North-East Pacific, FAO 67\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eSmoking:\u003c\/strong\u003e cold or hot, maple and beech wood\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Wild Salmon Smoke House, Turin\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Wild Salmon","offers":[{"title":"Cold-smoked fillet","offer_id":50541061144653,"sku":"WS-CHUMAFFUM-FREDDO","price":43.0,"currency_code":"CHF","in_stock":false},{"title":"Hot-smoked fillet","offer_id":50541061177421,"sku":"WS-CHUMAFFUM-CALDO","price":43.0,"currency_code":"CHF","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0257\/1924\/2829\/files\/41eef3ae-2039-4ccb-85dd-efa8e5099afc.png?v=1790615729"},{"product_id":"granchio-reale-dellalaska-zampe-king-crab-legs-wild-salmon","title":"Alaskan King Crab – Legs – Wild Salmon","description":"\u003cp\u003eThe king crab (\u003cem\u003eParalithodes camtschaticus\u003c\/em\u003e), also known as the giant crab, is a legend among crustaceans: it lives in the icy waters of the Bering Sea and can reach a leg span of over 2 metres. The most prized meat is concentrated in the legs: white, tender, sweet and intense in flavour, rich in protein and minerals. Its fishery is strictly regulated to ensure the sustainability of the species.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIn the kitchen:\u003c\/strong\u003e simplicity is the rule. Boiled and served with a drizzle of extra virgin olive oil and a pinch of salt; or dipped in melted butter with garlic and parsley; or the meat in pasta and risotto.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eSpecies:\u003c\/strong\u003e Alaskan king crab (\u003cem\u003eParalithodes camtschaticus\u003c\/em\u003e)\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFishing area:\u003c\/strong\u003e Bering Sea, North Pacific\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eProduct:\u003c\/strong\u003e legs (King Crab legs)\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e L or XXL\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eImporter:\u003c\/strong\u003e Wild Salmon, Turin\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Wild Salmon","offers":[{"title":"L","offer_id":50541061308493,"sku":"WS-KINGCRAB-L","price":117.0,"currency_code":"CHF","in_stock":false},{"title":"XXL","offer_id":50541061341261,"sku":"WS-KINGCRAB-XXL","price":124.0,"currency_code":"CHF","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0257\/1924\/2829\/files\/44452875-a53b-48bf-826d-e560d7ab4a87.png?v=1790614610"},{"product_id":"tonno-bianco-alalunga-selvaggio-wild-salmon","title":"Wild Albacore White Tuna – Wild Salmon","description":"\u003cp\u003eAlbacore white tuna (\u003cem\u003eThunnus alalunga\u003c\/em\u003e), or long-finned tuna, takes its name from its very long pectoral fins. Firm, pale pink flesh with a delicate, slightly sweet flavour, rich in protein and Omega 3.\u003c\/p\u003e\n\u003cp\u003eAvailable raw, blast-chilled immediately after catching, or cold-smoked by Wild Salmon in its own smokehouse in Turin with maple and beech wood, with no flavourings or liquid smoke.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIn the kitchen:\u003c\/strong\u003e raw as sashimi with soy sauce and wasabi, or just seared on the grill with vegetables and extra virgin olive oil. Smoked, in thin slices for a refined aperitif. Pair with a fresh, mineral white wine such as a Vermentino or a Sauvignon Blanc.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eSpecies:\u003c\/strong\u003e wild albacore white tuna (\u003cem\u003eThunnus alalunga\u003c\/em\u003e)\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFishing area:\u003c\/strong\u003e North-East Pacific, FAO 67\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003ePreparations:\u003c\/strong\u003e raw (blast-chilled) or cold-smoked\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Wild Salmon Smoke House, Turin\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Wild Salmon","offers":[{"title":"Raw","offer_id":50541061439565,"sku":"WS-TONNO-CRUDO","price":63.5,"currency_code":"CHF","in_stock":false},{"title":"Smoked","offer_id":50541061472333,"sku":"WS-TONNO-AFFUM","price":81.0,"currency_code":"CHF","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0257\/1924\/2829\/files\/a98fd05a-8635-4475-8b78-d1c8a6cbc6d4.png?v=1790615363"},{"product_id":"black-cod-merluzzo-carbonaro-selvaggio-wild-salmon","title":"Wild Black Cod (Sablefish) – Wild Salmon","description":"\u003cp\u003eBlack Cod, also known as sablefish (\u003cem\u003eAnoplopoma fimbria\u003c\/em\u003e), comes from the cold waters of Alaska and north-western Canada. Despite its name it is not a cod: it is considered the king of white fish, with snow-white, firm, delicate flesh, naturally rich in Omega 3.\u003c\/p\u003e\n\u003cp\u003eAvailable raw, blast-chilled immediately after catching, or cold-smoked by Wild Salmon in its own smokehouse in Turin with maple and beech wood, with no flavourings or liquid smoke.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIn the kitchen:\u003c\/strong\u003e the Japanese classic is Black Cod marinated in miso; Mediterranean-style it is excellent roasted with aromatic herbs and oven-baked potatoes. 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