RELEONESmoked King Belly
The salmon belly is the *toro* of the salmon — the fattiest, most considered cut, the part the Northern European smoking tradition has always reserved for the master smoker.
In motion.
Smoked King Belly.
The salmon belly is the *toro* of the salmon — the fattiest, most considered cut, the part the Northern European smoking tradition has always reserved for the master smoker. The Lofoten smokehouse technique — cold-smoking over alder at a controlled low temperature for ten to fourteen days — produces a texture and flavour register that hot-smoking cannot approach: the protein is barely cooked, the smoke is gentle, the fat remains integral to the mouthfeel.
Until very recently, the Lofoten technique was applied almost exclusively to Atlantic salmon and Norwegian herring. The Pacific catch — wild king, wild sockeye, wild coho — has historically been smoked using hotter American techniques less suited to the higher fat content of the wild Pacific belly. Releone's Smoked King Belly is the application of the Norwegian master-smoker tradition to the wild Bristol Bay catch — a deliberate cross-tradition transfer, executed at our cooperative's processor under a Norwegian-trained smoke master.
The result is a smoked salmon belly the founder believes is the most considered preserved salmon product on the U.S. market at its price tier. Packed in glass, untouched between smokehouse and jar, the Smoked King Belly is the founder's favourite SKU in the catalogue — and the one he serves first when a guest sits at the founder's table for the first time.
What it gives the table.
- Salmon belly: the highest-fat cut, the source of the most concentrated omega-3 content in the fish.
- Omega-3 EPA + DHA: approximately 2.8 g per 100 g serving — the catalogue's omega-3 maximum.
- Wild Pacific catch: no farmed fish, no antibiotics, no feed dyes.
- Cold-smoked: the protein structure is largely intact; the bioavailability of vitamins and omega-3s is preserved versus heat-cooked alternatives.
- Vitamin D: 22–26% RDA per serving — one of the richest natural sources in any food.
- Selenium: 38% U.S. daily intake per serving.
- Alder-smoke compounds: phenolic antioxidants that support cellular protection (in small amounts) and contribute the canonical Northern European smoke flavour.
- Lower sodium than commercial cold-smoked salmon — Releone's brine is approximately 35% below the U.S. industry average for cold-smoked products.
Nutrition facts.
Calories215
What is in the jar.
- Wild king salmon belly (Oncorhynchus tshawytscha, Bristol Bay)
- Alder smoke (Northern European technique, cold-smoked 10–14 days)
- Sea salt (Atlantic, fine grain)
At $58, what the price represents.
Choose your edition.
Founder Edition reservations open on the founding date. Standard catalogue reservations open at public launch, Q3 2027.
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