For more information on ASMI’s campaigns to promote Alaskan seafood, please contact the Southern Europe office, located in Barcelona, Spain, to request media information or artwork.

David McClellan

Alaska Seafood Marketing Institute Regional Representative

C/ Borrell 7 – Local 19 08190 St. Cugat del Vallès (Barcelona) Spain

Tel:+34 93 589 8547
Fax:+34 93 589 7051

E-mail: [email protected]

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Sockeye Salmon (Oncorhynchus Nerka)

Sockeye Salmon Alaska Seafood
Sockeye Salmon Alaska Seafood

Sockeye Salmon is medium-sized and has a slenderer form than the other species.


  • Average weight: 2.7 Kg.
  • Range of commercial weights: 1.8 – 4.5 Kg.
  • Medium 60-90 cm long
  • Alaska Zone: Southeast Alaska to Nome
  • Fishing methods: Gillnet, Seine
  • Quantity: Of the annual catch of salmon in Alaska, the red variety represents 31.0% in units and 33.3% by weight.


Sockeye Salmon is famous for the color of its meat – intense red – darker than that of other species. Much appreciated by smokers, Red Salmon is transformed into a cold smoked (lox) of exceptional color, texture and flavor. It has been used for a long time to make canning, but in recent years, as its unique characteristics have become popular, the demand for this fresh or frozen variety has been on the rise. Ideal for raw fish dishes, Sockeye Salmon lends itself to minimal cooking methods that seal in juices.


There are certain differences in tonality that can be attributed to the geographical area where the salmon was caught. The deep-sea variety or Brilliant Sockeye Salmon has a deep blue-green hue on top of the head and back, the sides are silvers and the belly is white. The loins of semi-gloss sockeye salmon take on a blackish hue and the belly may show a slight darkening.