seafood

Sockeye California to Alaska

Deep red, robust and moderately firm.

Moderate Fat, Creamy

Sockeye Salmon is the smallest of the Five Salmon Species. It has the most robust flavor and is very versatile. The sockeye possesses the reddest flesh from an almost exclusive diet of plankton. Even when cooked the sockeye’s flesh remains bright red. Sockeye ranks just behind Kings in Omega 3 Fatty Acids. Sockeye are an excellent heart-healthy food. Its full flavor and firm texture make it a favorite of the Salmon family. Grill, Broil, Saute, Poach, Steam, Tartare.

Quick Facts

Commonly Known As:
Red Salmon, Blueback Salmon

  • Species Name

    Salmon

  • Latin Name

    Oncorhynchus nerka

  • Harvest Method

    Net Caught

  • Range & Habitat

    Pacific Northwest & Alaska

  • Producer

    SFS Partnership

Seasonality
Spring
Summer
Fall
Winter
Year Round

Range & Habitat

about the fishery

SFS Partnership

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