Back to Salmon Varieties
Fresh wild Sockeye Salmon has the firmest, reddest flesh of all wild Pacific salmon and is my personal favorite. It is a delicious, full-flavored fish which lends itself to a wide variety of cooking applications. In the Pacific Northwest we look forward to each new Sockeye Salmon season which starts in mid May with the opening of Copper River Salmon. It is considered the most valuable of US salmon species and much of it is shipped to Japan where it is relished. The name "Sockeye" is a butchered pronunciation of the Native American name "Sukkai".
Sockeye Salmon is a succulent, full-flavored fish with a high fat content which contributes to its rich flavor. It has a firm-texture with medium sized flakes and flesh which ranges in color from orange to deep red.
These are notes from the Washington State Health Code, the health codes in your region may be different.Wild salmon for sushi should be frozen following these guidelines to kill any potential parasitic larvae:
Aquacultered salmon for sushi can be served fresh (never frozen) under the following circumstances:
Proper documentation for sushi products
Blueback, Red Salmon, Kokanee Salmon if it is landlocked, Quinault, Jack Salmon (they return to the river earlier than expected and are usually males).
Sockeye change color as they migrate from saltwater to fresh water. In saltwater they are blueish-green on their top half and silvery on the bottom with with a light speckling of spots on the back and tail. In fresh water they have a light green head and bright red bodies. Sockeye Salmon can be up to 33" long and weigh up to 16 lbs but average around 6-8 lbs. They have an average life span of about 5 years, and all sockeye die within a few weeks of spawning. Follow the link for a video on how to identify species of salmon.
The chart below shows the annual availability of fresh wild Sockeye Salmon: green areas show peak availability, light green show limited availability, gray indicates not available fresh. Frozen available all year long.
Sockeye Salmon inhabit the North Pacific from: northern Japan to Bering Sea and to Los Angeles, California, USA. Landlocked populations in Alaska, Yukon Territory and British Columbia in Canada, and Washington and Oregon in USA.
AquaMaps Data sources: GBIF
Whole Head/On gutted, Whole Head/Off gutted, Filets, Steaks
based upon a 6 oz (171 grams) raw edible serving
David Buchanan said on Jun 11:
Thanks, I have updated the info.
18.104.22.168 said on Jun 10:
Yields listed are optimistic compared to those supplied by Alaska Department of Economic Development:
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