Common names: Sockeye salmon, blueback salmon, red salmon.
Regional names: Spring-run salmon, redfish, summer sockeye.
Identification: Bluish green with fine black speckling on
dorsal side, silvery below; no large spots on back.
Range: Sacramento River system (California) to Bering Sea and
northern Japan.
Season and Catch Methods: May through September from Southeast
Alaska to Bristol Bay. Caught by seine, drift gillnet, set gillnet and
trolling.
Size: Average 6 lbs, range 4 to 10 lbs.
Product forms: Fresh: dressed; dressed/headed; fillets,
skin-on or skinless, pin-bone in or boneless; steaks. Frozen: dressed/headed;
fillets, skin-on or skinless, pin-bone in or boneless; steaks. Canned: 1/4#,
1/2# and 1#. Dressed/headed salmon typically graded to: 4-6 lbs, 6-9 lbs.
Steaks and fillets typically graded: 4-, 6-, 8-, 10- and 12 ounce portions.
Packaging: Fresh and frozen dressed/headed fish 50, 80, and
100 lb boxes. IQF and vacuum packed frozen fillets and steaks 5 to 10 lb
cartons.
Nutritional Value (3.5 oz (100 g) raw fillet): 168 Kcal, 75
Kcal from Fat, 21 g Protein, 9 g Total Fat, 2 g Saturated Fat, 2 g Omega-3 Fat,
62 mg Cholesterol, 47 mg Sodium.
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