3.5 oz (100g) raw edible portion
Total Fat 8.56g
Saturated Fat 1.495g
Another wild salmon (coho, Chinook, etc.).
Sockeyes are the third most abundant of the species of Pacific salmon and are a keystone in the North American commercial fisheries. They can be caught anywhere from Hokkaido in Japan to the Columbia River in Oregon, but most are caught in Bristol Bay, Alaska. Sockeyes from the Copper River are especially prized.
Sockeye salmon are primarily caught with nets, with some hook and line (trolling) as well. These fisheries generally operate in the water column with minimal impact on the bottom or other habitat.
Available fresh from June to July.
Sockeye salmon typically spawn in the summer or fall.
Sockeyes are very full-flavored, almost strong, and their flavor is faintly crab-like.
Sockeye salmon demands to be eaten as is. Cook it in a way that highlights its assertive flavor, or eat it raw. Its high oil content makes it a prime candidate for grilling, broiling, roasting, poaching, baking, and smoking.
This fish is appropriate for casual dining, fine dining, hotels, and resort/club markets.