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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 with Shoyu Tarragon Sauce
Prep Time: 5 minutes | Cook Time: 15 minutes | Servings: 4
Ingredients:
4 Sockeye Salmon fillets (5 to 6 oz each)
1 Tbsp Olive, Canola, or Grapeseed Oil
2 Green Onions, chopped
2 Tbsp Sesame Seeds
Shoyu Tarragon Sauce:
2 Garlic Cloves
1/3 cup fresh Tarragon Leaves
1 tsp bottled Black Bean Garlic Sauce
1/2 cup Shoyu or Soy Sauce
1/2 cup melted Unsalted Butter
1 Tbsp Rice Wine Vinegar or White Vinegar
1 Tbsp Honey
Shoyu is a Japanese soy sauce which is just a tad sweeter than the familiar soy sauce (use soy sauce if you can’t find shoyu).
4 Sockeye Salmon fillets (5 to 6 oz each)
1 Tbsp Olive, Canola, or Grapeseed Oil
2 Green Onions, chopped
2 Tbsp Sesame Seeds
Shoyu Tarragon Sauce:
2 Garlic Cloves
1/3 cup fresh Tarragon Leaves
1 tsp bottled Black Bean Garlic Sauce
1/2 cup Shoyu or Soy Sauce
1/2 cup melted Unsalted Butter
1 Tbsp Rice Wine Vinegar or White Vinegar
1 Tbsp Honey
Shoyu is a Japanese soy sauce which is just a tad sweeter than the familiar soy sauce (use soy sauce if you can’t find shoyu).
Directions:
Add all sauce ingredients to blender and puree on high.
Rinse thawed Sockeye Salmon under cold water, pat dry with paper towel. Heat a heavy nonstick skillet over medium-high heat. Brush both sides of salmon with oil. Place salmon in heated skillet skin side up and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep fish from sticking. Turn salmon over and baste with sauce. Cover pan tightly and reduce heat to medium. Cook an additional 3 to 4 minutes, basting occasionally. Cook just until fish is opaque throughout. To serve, baste with additional sauce. Garnish with green onions and sesame seeds.
Add all sauce ingredients to blender and puree on high.
Rinse thawed Sockeye Salmon under cold water, pat dry with paper towel. Heat a heavy nonstick skillet over medium-high heat. Brush both sides of salmon with oil. Place salmon in heated skillet skin side up and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep fish from sticking. Turn salmon over and baste with sauce. Cover pan tightly and reduce heat to medium. Cook an additional 3 to 4 minutes, basting occasionally. Cook just until fish is opaque throughout. To serve, baste with additional sauce. Garnish with green onions and sesame seeds.
