Wild King Salmon, Smoked – Wild Salmon

King, or Chinook (Oncorhynchus tshawytscha), 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.

Wild 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.

In the kitchen: the smoked salmon for special occasions. In thin slices on toasted bread, with blinis and sour cream, or on its own with a drizzle of olive oil.

• Species: wild King / Chinook salmon (Oncorhynchus tshawytscha)
• Fishing area: North-East Pacific, FAO 67 (west coast of Canada, Alaska)
• Smoking: cold (approx. 20°C), maple and beech wood
• Producer: Wild Salmon Smoke House, Turin
• Format: fillet approx. 1.2–3 kg

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