Wild Alaska Sockeye Salmon Portions: 20 lb box
The term “Sockeye” evolved from a name given by British Columbia's native Coast Salish peoples, meaning “red fish,” referring to the vibrant hue the males take on when spawning. Today people make a connection to the vibrancy the meat retains as well, since its bright color and “succulent” texture are sought out and praised in the culinary world. Sockeye salmon is considered the second most valuable of the five species, after King Salmon. Sockeye salmon has yet to be successfully farmed commercially, and as a result has become the face of “Wild Alaskan Salmon.” Unlike genetically modified farmed fish, you will find no antibiotics, high levels of PCBs, added pigment, or growth hormones in sockeye--and Alaska Select’s sockeye was managed by top industry quality control standards. The most important consideration in preparing any salmon is to avoid overcooking it, as the meat will continue to cook once removed from heat.
Flavor and Texture
- Full-flavored with high fat content
- Firm-textured, medium-sized flaked flesh
Details
- Caught: June and July
- Location: Bristol Bay
- Method: Gillnet (single nets set off 32 ft boats)
- Vacuum-packed & flash frozen in 5-7 oz portions
- Averaging at 52-54 portions per 20 lb box
- 20 lb box dimensions: 6 ⅝” x 15 ¾” x 20”
- Generally holds up to 18 months
Nutritional Value of Cooked Sockeye Salmon (based on 3 oz serving size)
- Calories: 180
- Omega-3: 1 g
- Protein: 21 g
- Fat: 11 g
- Carbohydrates: 0 g
- Sodium: 50 mg
- Potassium: 410 mg
- Cholesterol: 60 mg