Wild sockeye is one of the most sought-after salmon species. It can be recognized by its speckles on its deep blue-green back and silver sides.
The sockeye fishery is managed under a conservation-based regime that permits controlled harvest to protect weaker stocks as they rebuild.
How to Cook ?
Sockeye has rich flavour. The meat is firm and deep-red to orange red and is best showcased in simple preparations.
To cook salmon perfectly, follow the "Canadian Rule": 10 minutes of cooking per 1 inch of thickness. Measure at its thickest point (its depth not its width), including stuffing if used. It is done when flesh is opaque and separates into moist sections when firmly prodded with a fork at its thickest part.