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Sockeye Salmon

Sockeye Salmon


Scientific Name: Oncorhynchus nerka
Common Name: Sockeye salmon
Flavor: Moderate/Full
Texture: Medium/Firm

Product Profile: For its long migration, the sockeye carries a large amount of fat, making it rich in omega-3s. This gives the meat a nice, rich flavor. Some people feel the flavor rivals or is even better than that of chinook.The raw meat is firm and has a bright-red or orange-red color. Sockeyes are the reddest-fleshed of the wild salmon. Cooked meat remains red and firm. Skin and flesh color make sockeye attractive as a display item and in buffets.

Product Forms: Fresh: Dressed, Steaks, Fillets (bone-in/boneless) Frozen: H&G, Steaks, Fillets Value-added: Canned (primary form), Smoked (hot-smoked), Burgers (patties)
Substitutions: Chinook salmon, Coho salmon, Rainbow trout
Global Supply: Canada, Japan, Russia, United States

SKU: NE-FF-SOS Category: Product ID: 1450


Sockeye salmon is the most valuable U.S. salmon species and the premium canned salmon, known as red salmon to canners. Sockeye are also known as kokanees (a landlocked species) and quinaults. The name sockeye has nothing to do with the fish’s eyes but is a corruption of the Native American name sukkai. Sockeye range from California’s Sacramento River system north to the Bering Sea and then south to northern Hokkaido. Bristol Bay, Alaska, has the largest sockeye run, during which millions of fish are taken. Wild-run Bristol Bay sockeye are of such quality that they often compete with Chilean farm-raised coho on the world market. There are also major runs in the Copper River and parts of Southeast Alaska. Commercially caught fish run 4 to 10 pounds. Most are caught with gillnets. You’ll pay a premium for seine-caught fish, but they’re very good, as are the small portion of troll-caught sockeye salmon. Sockeye are not farmed.

Images and data provided by SeafoodSource. To view the entire Seafood Handbook, visit SeafoodSource.com.

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