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Additional Information
| Name | FRESH Alaska Sockeye Salmon Fillet Premium Portions |
|---|---|
| Product Bullet 1 | Forward, premium fillet cuts only |
| Product Bullet 2 | Bold salmon flavor |
| Product Bullet 3 | Fresh! (never-frozen) |
| Visibility | Catalog |
| Search Words & Phrases | fresh,raw,sockeye,red,reds,salmon,fish,filet,filets,fillet,fillets,portion,portions,alaska,alaskan |
| Shipping Message | No |
| Out of Stock Message | No |
| Price Unit | lb |
| List Unit | lb |
| Grid Unit | lb |
| Qty Units | Lbs |
| Related Recipes | |
| DPI Nutrition | Serving Size: 100 grams
Calories
216 Protein
27.3 g Fat
10.9 g Saturated Fat
1.9 g Sodium
66 mg Cholesterol
87 mg Omega-3
1.2 g |
| DPI Freezing | Storing:
Fresh Sockeye salmon fillet portions can be stored in your refrigerator and should be consumed within 2 to 3 days. Prior to cooking, store your fresh Sockeye salmon in a shallow pan or tray on the bottom shelf of your refrigerator.
Thawing:
Fresh Sockeye salmon fillets arrive fresh, not frozen, and are ready to be cooked & prepared upon delivery.
|
| DPI Packaging | Packaging:
Our fresh Sockeye salmon fillets are wrapped in butcher paper, then wrapped in bubble wrap to ensure high quality and freshness during shipment.
Serving Sizes:
An average serving size of fresh Sockeye salmon fillet would be about one half pound.
|
| DPI Health | Few single foods bring as many valuable contributions to the table in significant quantities as Alaska sockeye salmon. It is an excellent source of high-quality protein, containing all the essential amino acids. Sockeye salmon contains vitamins A, D, B6 and B2, as well as niacin and riboflavin.
Calcium, iron, zinc, magnesium and phosphorus are also present in appreciable amounts in this choice seafood. |
| DPI Fishing Grounds | 
|
| DPI Fishing Seasons | FISHING SEASON (Available Fresh)
  AVAILABILITY (Frozen)
  The largest harvest of sockeye salmon in the world occurs in the Bristol Bay area of southwestern Alaska where 10 million to more than 30 million sockeye salmon may be caught each year during a short fishery.
|
| Descrip-o-Meter Description | No |
| Descrip-o-Meter Related | No |
| Flavor Strength Image | No |
| Richness Image | No |
Detailed Product Information
Nutritional Info
Freezing, Storing and Thawing
Packaging & Portion Sizes
Health Benefits
Fishing Grounds
Fishing Seasons & Availability
FISHING SEASON (Available Fresh)
AVAILABILITY (Frozen)
The largest harvest of sockeye salmon in the world occurs in the Bristol Bay area of southwestern Alaska where 10 million to more than 30 million sockeye salmon may be caught each year during a short fishery.
Favorite
Recipes
Featured Recipe: Sockeye Salmon Fricassee
Prep Time: 15 minutes | Cook Time: 15 minutes | Servings: 4
Ingredients:
4 Sockeye Salmon Fillets, 6 oz. each
1/4 cup Olive Oil
1/2 cup Red Bell Pepper, diced
1/2 cup Green Bell Pepper, diced
1/2 cup Green Onion, chopped
1 cup White Wine
2 cups Chicken Stock
1/4 to 1/2 cup Roux, prepared
1 cup Cream
1-1/4 Tbsp Old Bay Seasoning
4 cups Egg Noodles, cooked, held warm
2 Tbsp Butter
4 Tbsp flat leaf Parsley, chopped
Salt and Pepper, to taste
4 Sockeye Salmon Fillets, 6 oz. each
1/4 cup Olive Oil
1/2 cup Red Bell Pepper, diced
1/2 cup Green Bell Pepper, diced
1/2 cup Green Onion, chopped
1 cup White Wine
2 cups Chicken Stock
1/4 to 1/2 cup Roux, prepared
1 cup Cream
1-1/4 Tbsp Old Bay Seasoning
4 cups Egg Noodles, cooked, held warm
2 Tbsp Butter
4 Tbsp flat leaf Parsley, chopped
Salt and Pepper, to taste
Directions:
Add olive oil to a hot sauté pan, then add both peppers and the green onion , salt and pepper, to taste, and cook for 1 to 2 minutes.
Deglaze pan with white wine, scraping the bits off the bottom of the pan, then add the chicken stock, cream, and Old Bay seasoning' bring to simmer, then let reduce by 1/4.
Add roux to simmering liquid and thicken until the sauce coats the back of a spoon.
Season the Sockeye salmon fillets with salt and pepper, to taste. Add the salmon to the simmering liquid and cover. Cook for 3 to 4 minutes, turn and cook until salmon is opaque throughout, about 3 to 4 minutes.
To serve, add butter to the hot noodles, toss to coat. Divide the noodles evenly on 4 serving plates. Top each plate with 1 piece of the salmon, divide the sauce evenly over each piece of salmon. Garnish each plate with 1 Tablespoon parsley.
Add olive oil to a hot sauté pan, then add both peppers and the green onion , salt and pepper, to taste, and cook for 1 to 2 minutes.
Deglaze pan with white wine, scraping the bits off the bottom of the pan, then add the chicken stock, cream, and Old Bay seasoning' bring to simmer, then let reduce by 1/4.
Add roux to simmering liquid and thicken until the sauce coats the back of a spoon.
Season the Sockeye salmon fillets with salt and pepper, to taste. Add the salmon to the simmering liquid and cover. Cook for 3 to 4 minutes, turn and cook until salmon is opaque throughout, about 3 to 4 minutes.
To serve, add butter to the hot noodles, toss to coat. Divide the noodles evenly on 4 serving plates. Top each plate with 1 piece of the salmon, divide the sauce evenly over each piece of salmon. Garnish each plate with 1 Tablespoon parsley.
