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- Wild caught
- Product of USA
- Fresh Season Runs from mid May to August
- Alaskan Sustainable Fishery
Sockeye salmon is the most sought after of the wild salmon species. It is the second largest, and the most valuable of the wild salmon fishery in North America. Alaska produces 75 percent of the world’s sockeye harvest accounting for 80 percent of the value of the state’s total salmon harvest. The largest runs of sockeye salmon are taken during the first two weeks of July where in a good year 60,000 tons of fish can be harvested. The Japanese market accounts for 60 percent of the North American harvest. The meat of Sockeye salmon is a deep red in color. Sockeye salmon has the highest amounts of Omega-3 fatty acids of all fish. A 7 ounce portion will contain 4 grams of Omega-3 fatty acids. Because of their high oil content sockeye salmon has a rich flavor that many people feel rivals or beats King salmon. Grilling, baking, broiling or smoking are cooking methods of choice for this prized fish. Simple marinades that allow the rich flavor to come through also work well. The name sockeye has nothing to do with the fish’s eyes but is a corruption of the Native America name sukkai.
Fresh Sockeye Salmon Fillet
Customer Ratings and Reviews
Excellent if Eaten Within 24 Hours, 22 August 2012
By SeattleMama "SeattleMama"
I've spent more than 40 years of my life in the Pacific Northwest, and I was raised on the salmon caught by my parents on the fishing boat of their friends (our neighbors). They'd come home happy with a whole lot of fish, some to eat, some to freeze. We'd have huge barbecues, and sometimes I confess, I ate thirds.
This Sockeye Salmon fillet is just as fresh and just as good...no, it's BETTER, because I don't have to clean it and fillet it, it's already that way when it gets here! Of all of the salmon available to those of us lucky enough to live here, my family prefers the Sockeye, with Coho a close second. This deep red fillet is easier to cook evenly because the thickness of the fillet is more uniform than a King or Atlantic, and we also prefer the flavor. It's low in cholesterol, and easy to prepare. We eat it once a week in season, and that's now!
If I am not planning to fix salmon for dinner within 24 hours of its arrival, I divide what I am planning to purchase so that I have enough items left to make a porch order of $50, including my fish, the day I intend to cook it. Fish won't sit around the way a roast will. If you don't cook it right away, you have to freeze it, which will never be as yummy as fresh fish. If you don't cook it or freeze it within 24 hours...you snooze, you lose!
I am sorry that one customer has been displeased with the Sockeye Salmon s/he received, but I hate to see a perfectly good product defamed. I don't know what happened in that case; all I know is that I have ordered this fish dozens of times, both as an attended order (my regular slot) and as a porch order (and I get to it within a couple of hours, max). Never once have we been disappointed.
One note: this is not advertised as boneless fish, and it isn't, not completely. They have done a pretty good job compared to what it was like coming out of the ocean, but if you have small children, go through their serving and help pull out any pesky bones that may have found their way onto your little one's plate.
bad, bad fish, 28 July 2012
By amazeusmozart "amazeusmozart"
Most of my groceries were totally fine, but this sockeye salmon was far from it. Granted its Saturday and I got it Thursday, so its been sitting in my fridge for two days. But what I smell, before and after cooking it, is far more than the product of two days' fridge-dwelling. I am thinking 10-14 days. Yuck yuck yuck. I am usually one to push the safety limits with food - I think people worry too much - but this freaked me out. I thought cooking it drenched in lemon juice and rosemary would make i better, but the fish still smells... dangerous. I'm not touching any more. A pound of nicely cooked but spoiled fish going to waste.
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