Hmmmm. I guess I'm the only one who actually likes sockeye here. I personally rate it right below a good quality chinook. I've been looking forward to seeing it fresh soon without the stupid Copper River price tag on it. I do agree that it can suffer in the freezer though, as can any fish.

I usually just cut it into serving size chunks, brush some olive oil on the skin side, and throw it on a hot BBQ grill with some alder smoke in the chip box. Turn the heat down, wait for the little fat globs to show up on the surface, and its chow time. A little sea salt on the top, and nothing else is necessary.

Pros: Nice firm fillet, good size for BBQ, second highest oil content (next to chinook), deep red color.

Cons: Not as good as springer.