Smoked sockeye salmon filet, wild catch

Kamchatka sockeye salmon fillet, whole, salted, cold-smoked, with skin, vacuum-packed, wild-caught.

The piece weight of the smoked fillet is approx. 600 g / 250 g. Since this is a natural product, the actual weight may vary. Please find the exact details on the product.

Cold-smoked sockeye salmon fillet IKRiNKA

If you are a fish lover and gourmet, you cannot overlook sockeye wild salmon, also known as sockeye salmon. As one of the five Pacific salmon (coho, chum, chinook, pink, and sockeye), it impresses not only with its first-class taste but also with a firm texture and is versatile in preparation.

What is sockeye wild salmon?

The sockeye lives as a representative of the salmon family in the Pacific Ocean. The genuine wild salmon is born in the cold lakes and rivers of the mainland and migrates from there into the open sea. It is not uncommon for it to be on the move for up to three years. The sockeye salmon can grow up to 90 centimeters long. Its color changes according to its environment. While it has a blue-green back and silver belly in the sea, it displays a light green head and red back in freshwater.

What does sockeye salmon feed on?

The salmon feeds primarily on shellfish such as crabs and shrimp. These krill species give the sockeye its red color and aromatic taste. With the lean meat of the crustaceans, the salmon also absorbs valuable saturated fatty acids and numerous other nutrients. This makes sockeye salmon a true delicacy and, with a fat content of less than five percent, a real vital food.

How can you buy sockeye salmon?

High-quality sockeye wild salmon from Alaska comes as genuine wild salmon from pristine nature. Here, it is caught according to sustainable wild-fishing guidelines. This is followed by curing and smoking, after which it is available as smoked salmon whole, as a fillet, or sliced into thin pieces.

Following an original Canadian recipe, the sockeye wild salmon is cured with dill before smoking. The smoking itself is done over beech wood. The smoked salmon is vacuum-packed after being sliced into fine pieces. This is how the sockeye salmon is sold later on.

What is the best way to store sockeye salmon after purchase?

You can store the smoked salmon in the refrigerator at temperatures from +2 degrees Celsius to +7 degrees Celsius. Unopened, the delicacy remains fresh for at least 14 days to several months. Once opened, however, you should consume the fine meat of the fish within a few days. The situation is different for fresh sockeye salmon. This may remain under a thick layer of ice in the refrigerator for a maximum of one day. Even better is to process it on the same day. This also makes the fine pieces taste particularly good. To allow the full aroma of the sockeye to unfold, you should take it out of the refrigerator about 20 minutes before serving.

Which preparation method is suitable for sockeye wild salmon?

Sockeye salmon can be prepared in many different ways. In principle, there are no limits to your creativity. Therefore, it is a popular fish for healthy, versatile, and upscale cuisine. You can enjoy it pure on bread (as the smoked variety), prepare canapés, or fry, boil, grill, steam, and bread the fresh fillets.

What else goes well with the fish?

The salmon tastes very good with honey-dill sauces, together with spinach, or simply drizzled with lemon. Delicious quiches can also be made. Sockeye wild salmon also pairs well with rice, pasta, and potatoes. With its particularly good nutritional values, wild salmon is considered the healthiest fish in the world.