When is sockeye season

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In fact, for people who like the flavor of salmon, sockeye tastes the most like salmon. The sockeye salmon eats more plankton and crustaceans like shrimp than other salmon species, which contributes to its darker color and rich flavor. Sockeye salmon is the second fattiest salmon after Chinook and has the added benefit of having the firmest texture of all Pacific salmon.

Many of the fishermen in Cordova, Alaska, where Copper River salmon are fished, will swear they prefer the more intense flavor of sockeye over the richness of Chinook, also known as king salmon. Atlantic salmon is the large pale orange farmed fish you see year-round just about everywhere fish is sold.

It is oily, with thick flaky flesh and a mild flavor. Sockeye salmon, on the other hand, is much smaller, so the fillet is always thinner and more compact, with an intense reddish color and rich flavor.

While the larger Atlantic salmon is sold both diametrically cut as a steak and slices from the fillet, the smaller sockeye is usually sold only as a fillet. And because sockeye is predominantly a wild fish, it is available fresh only from late spring through the summer and into September. For this reason, sockeye usually costs considerably more than Atlantic salmon.

Sockeye salmon is a single species of salmon. One subspecies, the kokanee salmon, a freshwater variety, is believed by some to be a different species altogether. As sockeye is a wild fish, there is some notable variation in taste and consistency based on size of the fish, where it was caught, and at what stage in its development it was caught. Besides fresh and frozen, sockeye salmon can sometimes be found smoked or canned. Use sockeye salmon for most any salmon recipe where you are looking for a smaller fillet with more compact flesh, a more intense flavor, and a dark reddish-orange color.

Also, use simpler recipes without overwhelming sauces or spices so you can really enjoy the unique flavor of sockeye salmon. Note: Because the sockeye fillets will probably be smaller and thinner than most other types of salmon, adjust the weight and cooking time accordingly.

Populations and fishing season dates are closely monitored where sockeye is caught. Sockeye salmon "runs" in the summer, and officials make sure a sizable population is already upriver headed to spawn before the season opens.

If runs start to get too small, the season will close for a while. In general, sockeye is caught in most places from mid-June through July. Since sockeye salmon is not a huge fish, try to buy a whole fish , if possible, so you can see how the whole thing looks—it's a great way to judge how fresh it is and how well-handled it was when it was caught.

Look for bright, rounded eyes, and pass on any fish with dull, cloudy, or sunken eyeballs, since they're a sign it's not that fresh. If you can't get whole fish, look for fillets with the skin still attached, since it's another way to determine quality. You want bright, shiny skin without scales flaking off. Look for firm and smooth flesh and avoid salmon with flesh that looks feathery or like it's flaking apart.