The icy waters of Southeast Alaska are particularly suited to producing high quality salmon, much like this Taku Smoked Sockeye Salmon Fillet.

The salmon is wild, ocean caught and filleted by hand, marinated in their ‘secret’ recipe and slowly smoked over an alder wood fire before flash frozen. Each fillet is vacuum-sealed to ‘ensure a fillet as moist and flavourful as the moment [they] pulled it off the smoking rack’.

The salmon is firm with a rich marine aroma. Upon tasting, the salmon is flaky with an enjoyable smokiness accompanying every bite and a well moistened by the natural oils that give it a more tender mouthfeel. We’re used to the smoked salmon in Australia that resembles fresh salmon, so were surprised by the flakiness of this fully cooked salmon that’s more in line with canned salmon. Nonetheless, we enjoy this different kind of smoked salmon, which recalled salmon cooked medium rare with a firmer texture and richer flavour.

This Taku Sockeye Salmon Fillet contained 113 g. It was produced in the United States and received as a present from family visiting Alaska, USA in 2019.