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Sockeye salmon is the most beautiful of the 5 wild Alaskan salmon species with brilliant ruby red flesh and chrome-bright skin. The firm flesh has an amazing wild taste and is the most “salmony” of the 5 species. If you love the flavor of salmon, my sockeye is your fish.
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I offer my sockeye in several cuts:
Portion - Portions are a fillet cut in half, sometimes in thirds. Portions are generally about 0.75 lbs. but can be as small as 0.50 lbs. or as large as 1 lb. each.
Fillet - A fillets is the whole "side" of the fish, trimmed and cut to aesthetic perfection. Fillets generally weight about 1.25-2 lbs. each and are the ideal cut for families.
Butterfly - The butterfly cut is a portion sliced then folded skin side to skin side. It's a beautiful cut and perfect for quick and easy grilling.
Yin-Yang (**NEW**) - This is less of a special cut and more of a unique way of packaging standard portions. It's easier for me, saves packaging, so it saves you money. I take two portions and nest them belly to belly so on each side of the package you see skin and flesh. They look lovely and are the same top notch salmon you're getting with a standard portion Share.
For more information on cuts and bones, have a look here: https://salmonandsable.com/pages/bones-cuts
I offer my sockeye salmon with or without pin bones. Pin bones are the the small (but not dangerous) bones running down the middle of a salmon fillet. My deboned coho is generally 90-100% boneless with one or two pin bones sometimes remaining in the collar area of the fillet. The tail portion is naturally mostly boneless.
I vacuum seal my salmon in heavy 5mm bags to avoid broken seals and freezer burn. Virtually all other seafood is vacuum sealed in 4mm or lighter bags. Your fresh-frozen seafood will keep in your freezer in pristine condition for 12 months or more.
Who, Where, When, & How:
Who Caught It?
I did. Traveler Taj Terpening. My crew of 2 or 3 and my family help out too. My Alaska Commercial Fisheries Entry Commission (CFEC) permit number is S04T 60089E.
Where Was it Caught?
On the Ugashik River in Western, Alaska. The town of Pilot Point is nearby (population 69). I fish just upriver from my cabins on my Department of Natural Resources (DNR) Shore Fisheries Lease (S 09° 11" W 15222', tract A on diagram 1309).
When is this Species Caught?
Sockeye return to our river in early June and run until early to mid-August. I catch most of my sockeye in Late June and through July, with a very small amount caught in early June an early August. Fishing generally opens in the first or second week of June with a period called "free week," where fishermen can fish a 5 day a week schedule. When free week ends mid-June, Alaska Department of Fish and Game (ADF&G) opens the fishery on a day to day basis via announcements over the radio.
How was this Caught?
My permit allows me to catch salmon by setnet, which is a style of fishing using a short net (50 fathoms) stretched from shore. I pick fish from the net by hand and immediately gill and gut each one. The salmon then rest in slush ice until I cary them up the beach to my fillet cabin for filleting, vac bagging and blast freezing. In many cases my fish are frozen within a hour or two of being caught.
Interesting sockeye info:
Sockeye the superfood – If we're splitting hairs, of the 5 species of wild Alaskan salmon, sockeye is the healthiest. Why? Because sockeye eat from the very bottom of the food chain. They eat zoo plankton and krill, and those little guys eat phytoplankton, which eat sunlight.
The color of sockeye – Sockeye salmon has the brightest flesh of the 5 species. Sockeye flesh is brilliant ruby red and tastes deliciously wild and salmony. Where does that color come from? Because of their diet. The plankton and krill they gobble up while at sea are tiny, sometimes microscopic creatures with shrimp-like exoskeletons that are often pink or orange. Sockeye absorb that color and make it their own.