Sockeye is one of the smaller species of Pacific salmon, measuring 1.5 to 2.5 feet in length and weighing 4 to 15 pounds.
Almost all the sockeye salmon harvested in the United States comes from Alaska fisheries. Sockeye salmon are also harvested off the West Coast, mainly Washington, with a small amount harvested in Oregon.
Sockeye salmon remain the preferred species for canning due to the rich orange-red color of their flesh.
More than half of the U.S. sockeye salmon catch is sold fresh or frozen rather than canned.
Salmon is a full-flavored oily fish with a high percentage of good saturated fats. In terms of its color, it can range from pale white to dark red.
If you aren’t particularly well-versed when it comes to salmon, and are unsure about which type is best suited to your taste, the color is a useful guiding factor. This is because it’s possible to know a fish’s flavor by the color of its uncooked meat.
As a general rule, the whiter or lighter the color, the milder it tastes. Therefore, if you’re not too sure about the taste of fish and want to ease yourself into eating it, it’s recommended to try the white meat variety first.
Salmon changes color to its more recognizable orange or pink color due to a krill-heavy diet. However, for farmed salmon, the color and taste of the fillet can change depending on the feed they receive.
