Wild Sockeye Salmon, Raw – Wild Salmon

Sockeye, or red salmon (Oncorhynchus nerka), 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.

Caught in the wild and blast-chilled immediately after catching to preserve its quality intact, then vacuum-packed.

In the kitchen: its firm texture makes it perfect raw, for sashimi, tartare and carpaccio; also excellent lightly seared in a pan or baked.

• Species: wild Sockeye salmon (Oncorhynchus nerka), not farmed
• Fishing area: North-East Pacific, FAO 67 (west coast of Canada, Alaska)
• Preservation: blast-chilled, vacuum-packed
• Importer: Wild Salmon, Turin