All About Sockeye/Red Salmon

Oncorhynchus nerka

i love blue sea now carries all five species of wild Pacific salmon, each unique in look and taste.

In honor of this amazing fish, our All About Salmon Series will highlight each species, this one dedicated to Sockeye, or Red Salmon.

Sockeye salmon are also referred to as Reds, for their vibrant color.

Historically, wild Pacific salmon spawned (hatched) in every river from Los Angeles to Alaska. Today, Alaska and the Pacific Northwest are most known for their salmon populations. Salmon belong to the genus Oncorhynchus—the Greek translation describing the hooked lower jaw of male salmon during mating season.

Sockeyes have the darkest meat of salmon, which is why they are also named Reds. The third most common Pacific salmon, they have the greatest variety of life history patterns, spawning in streams and lakes. Young fish spend up to three years in the freshwater lake before migrating to the ocean. Kokanee salmon are a landlocked form of Sockeye salmon.

US Sockeye salmon populations in the Snake River are currently listed as endangered, and threatened in Lake Orzette, WA.

Unlike other Pacific wild salmon, Sockeyes feed extensively on plankton during both fresh and saltwater life stages.

Salmon are high-maintenance fish when it comes to their habitat needs. Spending one to three years in freshwater, they need a clean, cool, productive estuarian environment with vegetation and woody debris for camouflage, shelter, and foraging habitats. Adult salmon also need healthy saltwater habitats. In the open ocean they acquire the strength needed to travel back upstream, escape predators, and spawn before dying.

By purchasing wild Pacific salmon, we support responsible fisheries and healthy water management to ensure that they thrive for generations to come.

Sockeye salmon are an integral part of the Pacific Northwest's cuisine and history.

i love blue sea is dedicated to rewarding salmon fishermen and women, like our partners at Loki Fish Co, for their sustainable fishing practices.

Whether smoked, canned, baked, or served raw sashimi-style, we can personally attest that all 5 are delicious.


Posted Jan 25th by Danielle