These sockeye are harvested well before their final destination in Bristol Bay, at the Aleutian Islands, and their good fat content clearly shows this. They were preferred in a blind taste test by Willows Inn staff, for their bright color and good texture, over many other salmon. There is a running debate among salmon aficionados about which is the best salmon species, sockeye or king. Though this will never be settled, this sockeye has the ability to win over many still on the fence.
Ships frozen. Keep refrigerated for up to 7 days, or keep frozen.