Common Name：
sockeye/red salmon
Scientific Name：
Oncorhynchus nerka
Alaska Sockeye salmon is the second largest variety of Alaskan salmon. Most are exported to Japan and are widely praised for the unique, deep-red color. Today, more and more salmon is exported to Europe, and awareness of salmon quality for the U.S. domestic market is gradually improving. Fresh and frozen Sockeye salmon provide more omega-3 fatty acids than other species.
Product Specifications：
average 4-10 pounds
Forms：
H&G, whole (gutted), pieces, belly, fillets
Seasonal Availability：
frozen, year round
Nutrition：
moderate fat content with OMEGA-3 fatty acids DHA&EPA
Flavor / Texture：
solid full-bodied meat, dark red, suitable for barbecue
Learn More：
Alaska Sockeye Salmon
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