Smoked Sockeye Salmon Block (Lingotto) – Wild Salmon

The 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.

Sockeye (Oncorhynchus nerka) 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.

• Species: wild Sockeye salmon (Oncorhynchus nerka)
• Fishing area: North-East Pacific, FAO 67
• Cut: lingotto (whole piece)
• Smoking: cold, maple and beech wood
• Producer: Wild Salmon Smoke House, Turin
• Format: 150 g

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