Sockeye In The Stores and On the Shelf

Sustain Your Health

Launch the New Year with Bristol Bay sockeye. Naturally rich in protein, Vitamin D, and Omega 3 fatty acids, our wild sockeye fits the bill when it comes to nutritious meals for the whole family. Whether it has been flash frozen, canned or smoked, Bristol Bay sockeye lends itself to quick and healthy preparation that will fuel the body for the year ahead.

Sockeye In The Stores and On the Shelf

Thanks to recent improvements in handling, processing, and transportation, sockeye can easily be found worldwide in a variety of convenient forms—canned, fresh, flash-frozen, individually packaged, smoked, and pouched.   Because Bristol Bay is the largest wild sockeye run in the world, the odds are good that if you are eating sockeye in the U.S., it’s from Bristol Bay. Curious where your salmon comes from? Just ask! And remember, all salmon labeled Atlantic, Norway, Chile or even Organic is farmed, not wild.

Frozen Fillets—Individually flash frozen sockeye fillets bring tremendous value to the dinner table.  The vacuum packed product is a freezer staple, defrosts quickly, and cooks in a flash. The individual serving size packages are great for small households and busy families.

Canned—Canned sockeye has been the backbone of the Bristol Bay salmon industry for well over 100 years.  Canned salmon is shelf stable and lends itself to casseroles, chowders, salads, and sandwiches. Canned sockeye is often called “red salmon” and is available with the skin and bones intact. Because the skin and bones are cooked during processing, they are very soft and can easily be stirred and incorporated into a dish. The bones add calcium and do not need to be picked out.

Smoked—Bristol Bay sockeye is available in cold and hot smoked packages. Cold smoked is often sold sliced and ready to serve. Hot smoked sockeye can be found in similar sized packages and it usually has the skin intact. Both products lend themselves to an infinite variety of preparations suitable for the holidays. Small amounts of both these products work well added to eggs, pastas, salads, and sandwiches.

Sockeye Caviar or Ikura—Ultra rich in Omega 3s and coveted by the Japanese and Europeans, salmon caviar is also called Ikura.  Many salmon processing facilities throughout Bristol Bay region have their own caviar facilities and as a result the small sockeye eggs are often cured within hours of being harvested from the water.

To learn more about wild Alaska salmon or to search and share additional recipes, visit www.WildAlaskaFlavor.com.