Wild sockeye salmon is the smallest of wild salmon, averaging 60 cm long and is fished from May to September from southeastern Alaska to Bristol Bay. Its deep red color and deep flavor meat is loved by Japanese chefs for its texture and natural flavors.
Sockeye salmon are known for their bright red appearance, but in the ocean they are blue in color. Only when they return to fresh water to spawn do they turn red.
Sockeye salmon owes its flesh color to the orange krill it feeds on when in the ocean. The name sockeye comes from a lackluster attempt to translate the word suk-kegh from the native language of British Columbia's Salish coast. Suk-kegh means goldfish.
Sockeye, also called red salmon or blue-back salmon, is among the smallest of the seven Pacific salmon species, but its juicy orange flesh is the most popular.
Like all other Pacific salmon, sockeye is born in freshwater. The fish looks for a nearby lake to reproduce. Once hatched, the newborn sockeye remains in its native habitat for up to three years, which is longer than any other salmon. It then sets off tothe sea, where it grows rapidly, feeding mainly on zooplankton. It therefore remains in the ocean for one to four years.
The Sockeye we select is handcrafted in Italy with care, calmly and taste.
The fish is dry salted, strictly by hand: the quantity of sea salt necessary for optimal conservation is dosed according to the thickness of the meat, without covering its natural taste. The smoking is slow, with beech woods, the most precious and rich in aromatic properties.
This Pacific Sockeye Salmon was fished in the icy and pure waters that lap the coasts of Alaska. It is a strictly regulated fishery, to guarantee a high number of salmon able to go up the rivers of Alaska, and therefore be precious for the nourishment of bears and eagles, in an ecosystem unique in the world. The flesh is firm, the red color is decidedly intense, as is the taste, typical of a wild fish.
To better appreciate its strong flavor, we recommend enjoying it plain, together with warm boiled potatoes seasoned with a little butter and black pepper, a few leaves of thyme and a sprinkling of coarse salt.