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Sockeye Salmon has the reddest flesh of any of the 5 species of wild salmon caught off the west coast of Canada and Alaska. Prized for its firm texture and rich flavour, it is the most popular wild salmon species because it tastes great and retains its beautiful red colour even after cooking. Organic Ocean Sockeye Salmon is high in heart-healthy omega-3s which lower your chance of heart disease, dementia, Alzheimer's disease and some types of cancer. It’s also one of the best sources of Vitamin B12.
Responsibly caught in the Pacific Ocean, Organic Ocean Wild Sockeye Salmon is filleted with the skin-on, bones removed and then portioned into 6 oz individual portions making it super convenient and a perfect serving size.
Sockeye salmon portions are so versatile as they can be grilled, steamed, poached, sauteed, broiled and baked. Organic Ocean Sockeye Salmon is sushi and sashimi quality, and when we use that terminology it means we follow Canadian food safety standards so you can enjoy our sockeye portions raw. Rich in flavour, sockeye salmon needs very little spices or condiments to enjoy it’s fantastic taste. We love throwing it on our BBQ skin side down with a simple squeeze of lemon or dash of soy sauce. No need for anything else. But be careful - sockeye salmon has a firm flesh so it can be overcooked easily. If you’d prefer a larger serving size for family gatherings check out our Super Natural Sockeye Salmon Fillets.
My order was a gift and the receiver was over the moon. The sockeye and the cod are her favorite and it arrived in great time. She was excited about the packaging very frozen and she kept the box. Love that !! Will spread the word.
I served this salmon for dinner the other night and it was absolutely perfect. It was tasty, moist, flaky, quick and easy to cook for a week night very special dinner. As I said, perfect.
|Common Name||Latin Name||Production Method||Harvest Method||Country of Origin||FAO Region||Processing Country||Sustainability Ratings|
|Sockeye Salmon||Oncorhynchus nerka||Wild||Seine||USA||FAO 67||Canada||OW, MSC|