What’s special about our Bristol Bay Alaskan Sockeye Salmon Portions…
- ONCE FROZEN. After each salmon is caught it is chilled on ice or in a refrigerated sea water system (RSW). It is then transferred to shore, where it’s professionally filleted, vacuum sealed and flash frozen at -30 degrees. This process ensures that your wild Alaska salmon will taste fresh after many months in your freezer.
- WILD & NATURAL DIET. Sockeye eat more crustaceans and plankton than other species, which leads to its darker natural colored meat. No food dies or antibiotics in our wild salmon.
- SASHIMI GRADE: Sockeye’s firm texture is excellent for sushi and our delicious poke bowls
- RICH TASTE & COLOR: Sockeye retains its deep red color throughout cooking
- NUTRITIOUS: Sockeye salmon is packed with 23 grams of protein per 3oz portion, and loaded with Omega-3, vitamin D, and Selenium. Eating wild Alaskan salmon helps prevent cancer, promotes skin and heart health, and can alleviate joint pain.
- COOK FROM FROZEN: It takes the pressure off when you can have your fish plated and served with in 30 minutes of being frozen.
These six-ounce portions are de-boned and conveniently in easy to use portions. Just thaw, cut open, prepare and serve for an easy, delicious, sustainable, and nutritious meal of wild salmon.
Wild Alaska sockeye salmon fillets are well known for the brilliant red hue both raw and after cooking. This is due to their natural diet of krill and plankton which possess a carotenoid pigment called astaxanthin. This powerful compound not only provides a deep color and strong (but not fishy) flavor, but also is an antioxidant, may help improve heart health, brain function and is a vital nutrient for growth and development of prenatal babies and infants.
For its long migration, the sockeye carries a large amount of fat, making it rich in omega-3s. This gives the meat a nice, rich flavor. Some people feel the flavor rivals king salmon.The raw meat is firm and has a bright-red or orange-red color. Sockeyes have the reddest flesh of the wild salmon. Cooked meat remains red and firm. Skin and flesh color make sockeye attractive as a display item and in buffets.
PACKAGING. With each 10lb case comes 26 – 30 pin-bone-out, skin on portions. These are easy to use 6oz vacuum packed portions.
Our sockeye salmon is certified sustainable by the MSC (Marine Stewardship Counsel) and the RFM (Alaska Responsible Fisheries Management)
AS A WILD RESOURCE, there is variability in the number of salmon that return to freshwater to spawn annually. Managers in Alaska set ‘ESCAPEMENT GOALS’ using the best science available to ensure enough fish return safely to the freshwater spawning grounds to reproduce. Biologists account for natural fluctuations in returns of salmon by managing the fisheries in-season to ensure the sustainability of Alaska’s wild sockeye salmon. ~AlaskaSeafood.org