Copper River Sockeye Salmon is world famous, and one of our absolute favorite
fish. You will be amazed when you see the spectacular bright red color! Because
the Copper River is so swift, these fish must store extra fat and oils in order to
survive the long trip. This high fat and oil content is why Copper River Salmon
are recognized as some of the world’s best-eating salmon. This high fat content
delivers heart healthy Omega 3’s, and gives the Sockeye a rich, bold flavor.
Sockeye also has a firm texture that lends itself well to all kinds of grilling, frying
and baking recipes. We like to keep our Sockeye recipes simple since Sockeye
has such an amazing bold flavor naturally.
■ High quality Copper River Sockeye does not need a rich and complicated
sauce, I recommend a simple preparation to bring out the naturally rich bold
■ I like to use a salt/sugar brine that is very surprising to
many people. After coating the fish with the dry salt/sugar mixture and letting
it sit, the brine becomes liquid. This is osmosis bringing the brine into the
cells in exchange for liquid. The surprising part is that you completely rinse
the brine before cooking. The flavor is now in the fish!
■ I use the salt/sugar brine a lot, so I make a larger batch (1/4 cup salt, 1/4 cup
sugar) and keep it in a sealed mason jar.
■ Tail sections have a lower fat content than the high omega-3 belly, and can
tend to dry out faster when cooking. I recommend decreasing the cooking
time by a few minutes when cooking tail pieces.
- Sena C Wheeler
Sena holds degrees in nutrition and food science in addition to being a Mom, foodie, and third generation fisherman's wife. Visit her at SenaSea.com where she blogs about family, fish and food.
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