Smoked Wild Sockeye Salmon

Caught with a pair seine, FAO Area 67, Pacific Ocean. Oncorhynchus nerka

The wild taste of Alaska meets the art of Italian smoking

Smoked Wild Sockeye Salmon Sapor Maris

Wild Sockeye Salmon is a true culinary delicacy, a product that brings the purity of Alaska's pristine waters to your table. Unlike farmed salmon, Sockeye salmon roam freely in its natural habitat, feeding exclusively on the ocean's supplies. This wild diet gives its flesh a deep, intense red color, a firm, lean texture, and a bold yet incredibly refined flavor.
The production process for this product is a tribute to craftsmanship. Caught using sustainable methods (pair trawls) in FAO Area 67, the salmon is processed entirely by hand. The crucial step is smoking: slow, gentle, and cold-smoking, using premium Italian "Cerro" oak wood. This process doesn't cook the meat, preserving its tenderness, but envelops it in an elegant aromatic bouquet that enhances, without ever overshadowing, the authentic flavor of the sea.
Choosing this Sockeye Salmon means choosing absolute quality and transparency. Each steak tells the story of a noble fish, the Oncorhynchus nerka, masterfully crafted by those with a profound knowledge of the art of fish preservation. It's the perfect ingredient for those who want more than just the basics and seek a superior sensory experience, where natural flavor blends with the sweet, toasted notes of wood.
 
 
 

The roots of this Smoked Wild Sockeye Salmon are deep in tradition

The tradition of smoked salmon unites distant cultures, from Pacific Native Americans to ancient European preservation techniques. Sockeye, in particular, has long been revered for its prized flesh and its extraordinary life cycle in the cold waters of the North Pacific. Its regulated and respectful catch ensures the preservation of the species and the ecosystem.
The encounter with Italian tradition occurs through the use of "Cerro" oak wood, a typical species of our forests. This combination of wild overseas raw materials and local wood creates a unique bridge of flavors, reinterpreting an international classic with an unmistakable Italian touch.
 
 
 

Choosing Smoked Wild Sockeye Salmon means taking care of yourself.

In addition to its extraordinary flavor, Sockeye salmon is a true powerhouse of health. Being a wild fish, it is naturally leaner than its farmed counterparts and extremely rich in omega-3 essential fatty acids, crucial for cardiovascular and brain health.
Its ruby ​​red color isn't artificial, but is due to astaxanthin, a powerful natural antioxidant that salmon ingests by feeding on shellfish. Furthermore, it's an excellent source of high-quality proteins with high biological value and vitamin D, making it a valuable food for those who follow a healthy and balanced lifestyle without sacrificing the pleasures of the table.
 
 
 

How to Best Use: Smoked Wild Sockeye Salmon

• IMPERIAL CANAPÉS FOR THE PERFECT APERITIF:

Lightly toast some slices of Loaf of Bread with Mother Yeast 500g and spread a layer of it on top Organic Butter 125g cold. Place a slice of salmon on top and accompany with a glass of Sparkling Millesimato Gavi Extra Brut DOCG Organic 750ml to enhance the flavor of the fish with the freshness of the bubbles.

• CREAMY RISOTTO WITH A CITRUS FLAVORED FRUIT FLAVOR:

Prepare a delicate risotto using the Organic Carnaroli PDO Rice from Baraggia 1Kg. At the end of cooking, stir in the Abbondio Goat Robiola 350g and add the salmon cut into strips only at the last moment, finishing with a grating of untreated orange zest.

• NORDIC SALAD OF CONTRASTS:

For a light but satisfying second course, create a salad by combining diced salmon Organic Hass Avocado 600g and very thin slices of Organic Fennel 800gSeason with a drizzle of Extra virgin olive oil val di mazara 2020 DOP IGP BIO to bind the flavors with sweetness.
 
 
 

The Producer: Sapor Maris

Sapor Maris was founded in 2012 by owners Borzelli and De Rossi, who have always been passionate about authentic products from the sea and the land. Today, it is a benchmark in Italy, particularly in Rome, for the production of smoked salmon, similar products, and bottarga. Traditional methods and a desire to rediscover forgotten flavors are the foundation of the company's philosophy, identifying Sapor Maris as the custodian of authentic smoking.
 
 
 

Ingredients

Salmon, salt, cane sugar, Italian "Cerro" oak smoke. Hand-crafted. May contain bones and/or scales. Caught with a pair seine net, FAO Area 67, Pacific Ocean. Oncorhynchus nerka.
 
 
 

Nutritional Values ​​(average values ​​per 100g of product)

• Energy 756kj / 181kcal
• Total Fats: 12g
• of which saturated fatty acids: 2,96g
• Carbohydrates: 1,2g
• of which sugars 1,2g
• Proteins: 18g
• Sale 2,7g

Follow us on Instagram for lots of news: @alpassofood

We answer all your questions about WhatsApp