Common names for Salmon, red salmon, sockeye, blueback
Other languages for Salmon, red salmon, sockeye, blueback
- French name: Saumon rouge
- Italian name: Salmone rosso
- German name: Rotlachs
Introduction to Salmon, red salmon, sockeye, blueback
Sockeye salmon is the most expensive salmon species in the United States and the premium canned salmon, referred to the canners as red salmon. Sockeye are also known as kokanees and quinaults (a landlocked species). The term sockeye has nothing to do with the fish’s eyes and is derived from the Native American word sukkai. Sockeye are found in the Sacramento River system of California and extend north to the Bering Sea, then south to northern Hokkaido. Bristol Bay, Alaska, is home to the world’s biggest sockeye run, which takes millions of salmon. Wild-run Bristol Bay sockeye are of of high quality that they frequently compete on the global market with Chilean farm-raised coho. Additionally, there are significant flows on the Copper River and in areas of Southeast Alaska. Commercially fished fish weigh between four and ten pounds. The majority are captured using gillnets. You’ll pay a premium for seine-caught fish, but they’re excellent, as is the tiny percentage of sockeye salmon taken by troll. Sockeye is not a farmed fish.
Product profile for Salmon, red salmon, sockeye, blueback
Because of its long journey, the sockeye salmon contains a lot of fat, which makes it high in omega-3s. This imparts a deep taste to the meat. Some individuals believe the flavor is comparable to, if not superior to, that of chinook salmon. The raw meat has a brilliant crimson or orange-red hue and is firm. Sockeyes are the wild salmon with the reddest flesh. Cooked meat retains its color and firmness. Sockeye is appealing as a display item and at buffets because of its skin and flesh color.
Cooking tips for Salmon, red salmon, sockeye, blueback
Sockeye’s excellent taste is highlighted by a mild marinade and easy grilled technique. Use 1 to 2 inch thick salmon steaks. 1 cup white wine, 1/4 teaspoon dried marjoram, 1 teaspoon chopped onion, and freshly ground black pepper make a mari-nade. Marinate for a few hours in the refrigerator, turning the salmon once or twice. Grill the fish until it easily flakes and is no longer transparent.
Nutrition facts for Salmon, red salmon, sockeye, blueback
Calories: 168 Fat Calories: 77 Total Fat: 8.6 g Saturated Fat: 1.5 g Cholesterol: 62 mg Sodium: 47 mg Protein: 21.3 g Omega 3: 1.2 g
Primary product forms for Salmon, red salmon, sockeye, blueback
Fresh: Dressed, Steaks, Fillets (bone-in/boneless) Frozen: H&G, Steaks, Fillets Value-added: Canned (primary form), Smoked (hot-smoked), Burgers (patties)
Global supply for Salmon, red salmon, sockeye, blueback
Canada, Japan, Russia, United States, Iran