Wild Chum (Keta) Salmon, Smoked – Wild Salmon

Fillet of Chum, or Keta, salmon (Oncorhynchus keta), the leanest of the wild Pacific salmon: pale, light and delicate flesh that gains aroma from the smoke without becoming heavy.

Wild 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: cold-smoked (at around 20°C), soft and with a concentrated flavour; hot-smoked (over 40°C), where the smoke also cooks the fish, giving a bolder flavour and ready to eat.

In the kitchen: in slices on crostini, in salads, with pasta, or flaked into a potato salad.

• Species: wild Chum / Keta salmon (Oncorhynchus keta)
• Fishing area: North-East Pacific, FAO 67
• Smoking: cold or hot, maple and beech wood
• Producer: Wild Salmon Smoke House, Turin