Smoked Sockeye Salmon – Wild Salmon

Sockeye, or red salmon (Oncorhynchus nerka), 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.

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. The smoke penetrates slowly and leaves the flesh soft and fragrant.

In the kitchen: 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.

• Species: wild Sockeye salmon (Oncorhynchus nerka), not farmed
• Fishing area: North-East Pacific, FAO 67 (west coast of Canada, Alaska)
• Smoking: cold (approx. 20°C), or hot for the whole fillet; maple and beech wood
• Producer: Wild Salmon Smoke House, Turin
• Formats: sliced 100 g and 300 g; whole fillet approx. 0.65–0.98 kg

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