PREFERRED COOKING METHODS
The fattiness, and therefore the cooking methods, of Sockeye depends heavily on where it is caught. Sockeye that is less fatty can be a bit tricky to not overcook so we will base our cooking methods on that fact.
FISHMONGER TIPS Sockeye has a small line of pin bones up its centre. These are very hard to spot and remove after cooking so best to take care of them while it's raw. If you can’t buy them already boned from your fishmonger you can use a pair of tweezers or pliers. Rub your finger from the top of the fillet towards the tail and you will find the bone line as the bones will begin to “stand up” as you run your finger along them. This makes them much easier to spot and pull from the flesh. Keep in mind that tail portions of fish will never have bones so this may be a better option for you as you shop. Sockeye is known for its bright red colour and this is what tends to attract consumers. That said a real salmon pro is asking where it was caught in relation to the river it's from and how long that river system is. A sockeye caught at the start of the river will be fattier, and a salmon caught closer to the end of its run will have significantly less fat. What river system can also play a part as some river systems are much longer than others. Remember, colour is pretty but it's the white fatty lines on the belly that you are looking at. The thicker the fat lines the moister and flavourful your finished product will be!
2 Comments
Harold Aljam
3/10/2021 02:49:38 pm
do you have smoked salmon?
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Cory
3/11/2021 01:50:54 pm
Hi Harold,
Reply
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