 |
 |
     |
 |
|---|---|---|---|
|
|||
      |
|||
|
|
Salmon, Sockeye (wild Pacific)
|
| |
| |
The sockeye fishery is the second largest—and most valuable—wild salmon fishery in North America. While sockeye is caught commercially from Russia to the Columbia River, about 75 percent of the global catch comes from Alaskan waters, where it is caught by gill net and purse seine fishing boats. The Bristol Bay sockeye run in western Alaska, the largest single sockeye fishery in the world, produces more than half of Alaska’s total catch in a few short weeks each July.
Sockeye is favored for its bright red meat color and high oil content. When purchasing sockeye, however, it is best to know its exact source (Bristol Bay, Frasier River, Copper River, Chignik, etc.) because salmon, like wine, varies greatly depending on region and production. In general, the farther away from its natal river the fish is caught, the better its quality will be (as oil content will be higher).CONSERVATION NOTES
Although many salmon stocks along the Pacific Coast are threatened with extinction, others are in very good shape. Most sockeye populations are healthy, with only two runs listed as either threatened or endangered under the U.S. Endangered Species Act. The geographic range of sockeye populations does not extend as far south as other salmon species, where the majority of habitat degradation to spawning areas has occurred. In fact, over 95 percent of the sockeye catch in the U.S. comes from Alaska.
All wild Alaska salmon has been certified as sustainable to the Marine Stewardship Council (MSC) standard, and wild salmon fisheries in British Columbia are currently undergoing assessment for certification.IN SEASON
May through September, peaks in July
PRODUCT FORM
FRESH AND FROZEN:
- Whole, headed and gutted
- Steaks
- Fillets
- Canned
- Smoked
BUYING TIPS
The most important thing to keep in mind when buying wild salmon is that no matter how well fishermen and processors handle their fish, there will still be major quality differences due to natural variability. For example, a sockeye caught in Bristol Bay Alaska will be smaller and have less oil than a sockeye caught off Central Alaska’s Copper River. The key is not to buy based solely on species, but to learn about specific runs and their characteristics so you can find the perfect salmon for your needs.
- Sockeye is graded 2–4, 4–6, 6–9, and 9 up.
- Sockeye skin color grades: ‘brite’, ‘blush’, ‘redskin’
ASSOCIATIONS
Alaska Seafood Marketing Institute (ASMI)
311 N. Franklin St., Suite 200, Juneau, AK 99801, Phone: 800–478–2903, Fax: 907–465–5572, Web Site: www.alaskaseafood.org Email: info@alaskaseafood.org • Promotes major Alaska seafoods, with an emphasis on salmon. The Web site contains a variety of useful information, including recipes, promotional materials, and a directory of suppliers.
BC (British Columbia) Salmon Marketing Council
1100–1200 West 73rd Avenue, Vancouver, BC Canada V6P 6G5, Phone: 604–267–3030, Fax: 604–266–3097, Web Site: www.bcsalmon.ca, Email: bcsmc@bcsalmon.ca • Provides information and materials for wild British Columbia salmon.
Pacific Coast Federation of Fishermen’s Associations (PCFFA)
P.O. Box 29370, San Francisco, CA 94129, Phone: 415–561–5080, Fax: 415–561–5464, Web Site: www.pcffa.org, Email: fishlifr@aol.com • A federation of port and fishermen’s associations from San Diego to Alaska, assuring fishermen’s rights and fighting for the survival of commercial fishing as a way of life.
© 2006 Seafood Choices Alliance