sockeye

 
 
 
 
 
 
Harvest Area: Southeast Alaska
Gear Type: Power Troll, Hand Troll and Gillnet
Primary Fishing Management: Alaskan Dept. of Fish & Game
Harvest Season: mid-May throught mid-September

 

Flavor & Texture

  • Mild flavored salmon
  • Bright orange to red color
  • Lean and flakey salmon

 

Cooking

  • Be especially careful not to overcook sockeye.
  • Grill:  400 degrees for 10 minutes per inch of thickness.  Remove fillet from heat promptly once the appropriate cooking time has elapsed then allow the cooked fillet to rest for 2-4 minutes beofre serving.
  • Bake: 400 degrees for 10 minutes per inch of thickness.  Remove fillet from heat promptly once the appropriate cooking time has elapsed then allow the cooked fillet to rest for 2-4 minutes beofre serving.
  • Pan Sear:  heat lightly oiled skillet to the smoke point then place the fillet flesh side down to cook for approximately 3 minutes.  After 3 minutes, flip the fillet onto the skinside down.  Fillet should flip easily.  If the sockeye seems to stick to your pan then allow an additional minute or two to continue cooking and flip the fillet when it lifts with ease.  Cook on the skin side and cover pan with lid for remaining time according to the thickness of the fillet.  Remove from the heat after the correct time has elapsed then allow the fillet to rest for 2-4 minutes before serving.

Amanda’s Serving Suggestions

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