Sockeye Salmon

Sockeye salmon (Oncorhynchus nerka), also called red salmon for its vivid red flesh colour during spawning, is the most prized Pacific salmon species for canning. The high carotenoid content from a diet rich in krill and other crustaceans produces the distinctive deep red colour that distinguishes sockeye from pink and chum salmon. Major sockeye fisheries operate in Bristol Bay, Alaska, one of the world's largest and most valuable wild salmon fisheries, and in British Columbia's Fraser River system. Tinned sockeye salmon commands a significant premium over pink salmon. Wild Planet, Vital Choice, Lummi Island Wild, and numerous Alaskan producers offer tinned wild sockeye salmon as a premium product.

How to eat it: flaked onto buttered rye with capers and red onion, through scrambled eggs, or mashed on toast. Firm and clean.