Sockeye Salmon

Average: 3 (1 vote)
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Name Alaskan Sockeye Salmon
Other name Red Salmon or Blueback Salmon
Latin name Oncorhynchus nerka
Japanese name さけ (sake)
Kingdom Animalia
Phylum Chordata
Class Actinopterygii
Subclass Neopterygii
Infraclass Teleostei
Order Salmoniformes
Family Salmonidae
Genus Oncorhynchus
Species O. Nerka

Flavor & Texture
Deep and vibrant red-orange flesh color, distinctive rich flavor with firm texture. You may found a profound flavor as well. Belly part has more fat contain compare to tail. It makes the belly part richer and bold taste.

They can grow to 6 pounds with 25 inches length. Sockeye salmon currently listed in US Endangered Species Act.

Mostly sockeye salmon is available in wild. However, some fish farms try to have sockeye salmon business. There are two methods to harvest this fish; gillnetting and purse seining. They are available from middle of May through middle of September. They can be found in Northern Pacific Ocean and Canada.

Sushi Preparation
Salmon is easy to skin and bone because they are big size fish. People do not prefer the bottom belly part because it contains too much fat, unless seared and garnished with a strong taste sauce. Skin can be grilled or deep fried as chips if it is cleaned properly. Neck part is the fattiest part. Some people love neck part to be grilled, however, it is really deep fishy taste.

Wild Salmon might contain anisakis larvae. Therefore, freezing at least -31 F for 8 hours or -4F for a week is necessary.

Omega-3 fatty acids, high quality protein, selenium, phosphorus and potassium

Nutrition Fact 100 grams +3.5 oz
Calories 220
Protein (g) 27
Fat (g) 11
Saturated fat (g) 2
Sodium (mg) 65
Cholesterol (mg) 85
Omega-3 (mg) 1200
Source of information:

Alaska Seafood Marketing Institute, Wikipedia

, Bon Appetit Magazine June 2014, the Zen of Fish

Seattle Seafood. Sockeye salmon vs Atlantic King Salmon, Sushi Bay, Vancouver, Canada

A tiny note:

The review about the taste above is a general review. There is no fish taste the same. The weather, size, quality, the source of the fish and how the sushi chef prepare them are important aspects to the taste and texture. We try to write as accurate as possible. Therefore, we are looking forward to the reader to participate in the discussion/comment to add/adjust/revise those review. Please mention when, where and specific detail how you review the fish.