Sockeye smoked salmon

It is the well-known red salmon, indigenous name "sockeye". It lives on the western coasts of the USA up to Alaska and Siberia. Small-medium in size, thin in shape, famous for the intense red color of the meat, the extraordinary softness and strong taste, which make it particularly suitable for smoking. Its meats are a source of omega 3.

 

To obtain a superior quality product, the most important processing steps are carried out by hand. After having filleted the salmon, it is sprinkled with coarse sea salt and left to rest for a whole night. It is then processed and dried for 12 hours using an innovative horizontal air flow process, then cold smoked for 3 hours with fine virgin beech wood. The temperature is then drastically lowered to 0 ° C for about 48 hours, as if it were a small seasoning. The product is never frozen after processing and packaging in order to preserve the taste and texture of the meat intact.