Alaskan Sockeye Salmon (Red Salmon)
Alaskan Sockeye Salmon (Red Salmon)
Assado Sushi Filé Sashimi
Carne salmonado Carne firme Sem espinha
Baixo risco Sustentável
Sockeye (Red Salmon) Scientific Name: Oncorhynchus nerka
The REDDEST of them all! Intense red flesh that doesn't lose color when cooked. A leader in protein and vitamin D, with rich flavor and high fat content. It holds special cultural significance - it is a priority for Alaskan subsistence communities.
Highlight: 3 years in the ocean = unparalleled flavor! 🎯
Sockeye salmon has very red flesh and is very flavorful and highly valued in the market. Among Alaskan Wild Salmon, it is the most common in Brazil, imported by large market companies.
General information
General characteristics
All salmonids have naturally white flesh. In the case of wild salmon, the flesh naturally turns salmon-colored when, for reproductive reasons, they begin to feed on crustaceans. In the case of farmed salmon, the salmon-colored flesh is obtained by adding astaxanthin to their feed, a food additive authorized by food safety agencies worldwide.
Location and habitat
Specifics: Alaska
Scientific and other names
Oncorhynchus nerka (Sockeye Salmon)
