Salmon – Wild Sockeye


Origin: Alaska

Out of stock




Sockeye, or red salmon, is the most valuable U.S. salmon species. They’re prized for their orange-red, rich-tasting meat as well as their roe, which is used to make salmon caviar. Almost 100 percent of the sockeye salmon on the market in the United States comes from U.S. fisheries, operating primarily in Alaska. In fact, the largest harvest of sockeye salmon in the world is in the Bristol Bay area of southwestern Alaska. In Alaska, sockeye salmon populations are not overfished. Scientists actively monitor these populations and fisheries, and managers adjust regulations for these fisheries every year, and often in-season as well, according to changes in salmon abundance and other conservation considerations.


Sockeye salmon have the reddest flesh of the wild salmon species. The raw meat has a bright-red or orange-red color. Cooked meat remains red. Sockeye salmon meat is firm and fatty, making it rich in omega-3 fatty acids. This also gives the meat a rich flavor, which is said to rival the flavor of chinook (king) salmon. Sockeye salmon is sold fresh, frozen, canned, and smoked.

Additional information


Scottland, Fillet, Skuna Bay Vancouver Island, Fillet