Sockeye salmon is one of a trinity of precious Pacific salmon. Along with the silver (coho) and (chinook) salmon, sockeyes will be the most sought-after species in the Pacific.
What Is So Sexy About Sockeye?
Sockeyes aren’t the greatest salmon in the Pacific, topping out at only about 6 lbs. And they are not exactly the fattiest. That are the king salmon. Nope, sockeye has a bigs lineup since the yummiest salmon since they are the most “salmon-y” tasting.
What Gives Sockeye Its Flavor and Texture?
Sockeyes are extremely full-flavored, nearly powerful. And they taste faintly like crab, in no small part because sockeyes, also referred to as a blueback, dine mainly on small crustaceans like krill. This is why a different name for these is “reds,” though this may be since they turn bright red when ready to spawn.
Sockeyes also will be the firmest salmon, but maybe as they have the longest migration patterns and variety. They can be captured anywhere from Hokkaido in Japan to the Columbia River in Oregon, however most are caught in Bristol Bay, Alaska.
Copper River Sockeye Salmon
Sockeyes from the Copper River are particularly prized and may control exorbitant prices, however flash-frozen sockeye from the supermarket is almost as good — at half the cost.
Sockeye Safe for Sushi
Sockeyes often are employed in canned salmon, equally since they are plentiful (and quite sustainably captured, according to a number of watchdog groups) and, since sockeye’s meat is indeed red, it seems good in the can.
Flash-frozen sockeye could be eaten raw. The use sockeye as one of their preferred salmon to eat as sashimi.
Cooking shrewd, be aware that sockeye is firm and may be overcooked simpler than any other salmon.
Under the flame, sockeye is best prepared simply. This is not the fish to utilize complicated sauces.
Grill it on a hardwood fire or on a cedar plank.
If you are indoors, sear it only in a bowl, broil it or poach it in fish inventory or under oil.
Sockeye actually only needs salt, a squeeze of lemon or even a easy sauce to choose it. A Japanese sake-and-soy based sauce is a fantastic choice, as is something such as carrot butter or even a white wine sauce.
And, as the second-fattiest salmon following chinook, sockeye smokes attractively.
The Bottom Line
Sockeye salmon demands to be eaten as is. Cook it in a manner that highlights its assertive flavor or eat it raw. If you wish to hide salmon in a cream sauce or within a curry, use farmed salmon rather. Let sockeye shine.