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.
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]
Web: www.alaskaseafood.org
Sockeye Salmon is medium-sized and has a slenderer form than the other species.
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.
