These wild sockeye portions are highly recommended by all of us at Lummi Island Wild. Their superior fat content makes for great flavor and mouthfeel. They have deep red color and a nice flake and are among the richest in omega 3 fatty acids of any salmon. Healthy for you, healthy for the planet.
Baker Sockeye have unparalleled fat reserves to sustain themselves for months in fresh water. Fish enter the river in June and spend more than a month before they spawn. They are harvested at the peak of flavor and quality. Testing found that they have nearly twice the Omega 3 levels of an average sockeye and the fish even look different; being a deeper, richer red than most.
These exceptional sockeye are the truly amazing success story of fisheries co-management working together to rebuild a salmon run and historical fishery. They are a perfect example of “eat them to save them”, as they are a mainstay of the Upper Skagit and Swinomish Tribal families.
Also known as red salmon, sockeye are known for their rich flavor, with their dramatic color remaining during cooking. They are suitable for grilling, broiling, sautéing, baking, poaching, steaming, and smoking. Sockeyes are grazers of the oceans, eating from the bottom of the food chain. Their diet consists of zooplankton, which gives them their deep red color and also their distinctive clean flavor. Baker Lake sockeye have good color, a fatty salmon flavor, and a luxurious mouthfeel.
Handling Instructions – Wild Sockeye
Ships frozen. Keep refrigerated for up to 7 days, or keep frozen.