Wild Sockeye H & G

Oncorhynchus nerka

Characteristics

• Available Fresh or Frozen
• Reddest meat of all Salmon species
• Size graded 4 - 6 lb., 6 – 9 lb. each
• Approx. 7-11 pc per case.
• Depending on catch area, there can be major quality differences between catch areas.  Sockeye caught in S.E Alaska and B.C. will have a higher fat content than Bristol Bay Sockeye
• An Oceanwise choice
• Excellent for Steaking, Filleting, Canning or Smoking

Handling & Storage

• Look for H & G Fish that has Brite, Blue skin tone on back.
• Quality fish flesh will spring back after touching.
• Iced properly around fish and in belly cavity will extend shelf life of fish
• Avoid leaving product sitting in ice melt. Re-ice daily.
• Minimum shelf life is 5 days from delivery.

Seasonal Availability Available Year Round - Frozen

Flavor/Texture Profile TEXTURE: raw meat is medium-firm, and the cooked meat stays red, and firm.

FLAVOUR: BC Sockeye carries a large amount of fat, giving the meat a nice, rich flavor.

Cooking Tips

• Simple grilling hi-lights the wonderful flavor of Sockeye.
• May also be baked, broiled, smoked, steamed, or poached.
• Good substitutes would be Chinook (spring) salmon, or Coho salmon.