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Sockeye Oncorhynchus nerka
Blueback (Columbia River), Quinault (in outside rivers),
Red
Commonly called red salmon in Alaska and sockeye in British Columbia
and Puget Sound this salmon is considered second in quality only to the
Chinook. With
flesh of deep red and rich in oil the quality is excellent. The
weights run from 3 to 12 lbs., with a 5 lbs. average Most of the
catch is still canned but a considerable amount is frozen and sold in
Japan.
The Sockeye's meat is nearly as rich as the Chinook,
with firm meat, high in oil content and a deep red color. Known for its
dark-red meat, the sockeye is a favorite among the Japanese.
| Pacific Salmon |
Market Forms |
Weight in Lbs. |
Preparation |
|
Sockeye or Red, |
Dressed,
whole drawn, sections or halves per pound, slices or steaks, smoked,
canned, frozen steaks |
3-12
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Poach,
boil, Broil, bake, fry, smoke |
A small roundworm known as Anisakis can be present
in salmon. If eaten alive this parasite can cause internal disorders
including vomiting, cramping, and abdominal pain.
Nanpphyetus salmincola, is a common flatworm in all wild salmon.
Prolonged or rapid freezing or cooking to an internal temperature of 140
degrees will kill both parasites.
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