Eat Sockeye Salmon

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Sockeyes are Alaska’s go-to meat fish—the most commercially important salmon in Alaska, with 20 million to 30 million of the 4- to 10-pounders caught each year. Thousands of Alaskans and visitors target sockeyes with rod-and-reel and personal-use nets. Sockeyes are rich and meaty, with a firm red flesh and a medium flavor that’s filling and satisfying. An Alaska staple for summer backyard grilling over open flames, they can also be baked, poached, seared, and smoked, with leftovers used in chowders, soups, cakes, and salmon salad. Sockeyes run June through August, with July being prime time. Many dinner-oriented restaurants will serve sockeyes beginning in July. You can also find them sold fresh in grocery stores and specialty seafood retailers. After the season ramps up, you can often find fresh fillets selling at bargain prices in grocery and warehouse stores.

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