.... bring frozen sockeye home from Alaska.

Such a disappointment. Predictably dry and IMPOSSIBLE to finish to the custard-smoothe consistency I prefer... no matter how I try to prepare it. To put in a noble effort in the kitchen only to be disappointed time after time.... well, I'm done!

After all these years, I still haven't figured out all the culinary hype around reds. I think it all boils down to eye candy.... beautiful deep royal red meat. With that kind of eye appeal, it's gotta be the best, right?

Not for me.

I'd rather eat fresh local-caught fish than the cleanest ocean-fresh tidewater Kenai sockeye that's seen the freezer. Even when fresh unfrozen, a sockeye ain't got much if any over a nice GH hook-nose. And I'd take a fresh hunk of center-cut king belly or collar over either of those.

MELT.....

How are you prepping those AK sox? I froze sox from Baker lake last year and they were great. Bleed them when they are caught, then on ice until vaccum pack ASAP when done. Mmmmm.

I agree about carting a bunch of socks home for table fare.

The only thing I really like sockeye for is smoking, and/or canning. I really enjoy a much more traditional smoke, that's fairly dry, compared to most. I just haven't grown to love the oil madness of the smoked king! Too buttery soft for my palate, but the flavor is second to none, while sockeye have a pretty standard flavor in retrospect.

As far as general kitchen prep goes... Nothin beats the kings on the grill, oven, pan, broiler, and even the fryer! It simply does not get any better!

We had ours flash frozen in Soldatna before flying home and it was some of the best fish I have had. Its does have a different texture.

Some people love Coho but I don't like the taste at all. It is hard to bead a fresh Springer though.

agree with the canning......not as glorius as grilling for sure, but it sure makes great dip and sandwiches

The Sockeye I bring home have always been fantastic.
Nothing compares to fresh anything and especially Springers, but a proper prepared Sockeye is great!

A persons own palate is what determines which fish is best. Some people think Gold Bar humpy is outstanding and others can't stomach day old refrigerated summer king.

Our own expectations are all that matters.

i feel the same way about chums the one or two that I have eaten tasted just like coho

I agree with this......Love salmon/steelhead when fresh, but frozen vaccum sealed "leaves me wanting fresh fish".

Now that I do my own cooking....I try lot's of "internet recipes", and many of them are very good. I used to barbecue, fresh fish, whenever I caught one.....rain, shine, snow..... charcoal only. Now I've found that "stove top" or in the oven, can be VERY good. Butter, salt and pepper was my old standard......now I use lot's of difference spices, all good....but key is "fresh fish" is just better!!!!!

I know how to cook salmon. Most importantly, I know how to NOT overcook salmon. With that said, I have never tasted why folks like sockeye more than other salmon...sockeye are a vastly distant 3rd on my list.

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.

Smoke it ALL and pass me the halibut !!!

Doc,

Just keep bringing it home, we'll find a way to eat it!

fp

Wonder if system of origin makes a difference? Long system = higher fat content = better for the table? I have had some Reds, Coho and Kings for that matter from Lake Creek AK, a long system, and were all better than average.

I'm in the minority here too apparently. Salt-caught sox from Barkley Sound es muy bien off the BBQ

Run n Gun, personally, I don't think so. The Situk is 21 miles from the lake to the surf spots on the beach. They are some of the tastiest sockeye I've ever processed. I did enjoy going out after a day with clients and party fishing, and maybe kill one dink for dinner. 20 minutes from its last heartbeat, to the grill! I admit, those were the best dinners I had at the lodge all season!

FP! My dumbfone isn't waterproof, and the drool is starting to affect performance!.. That there is a meal fit for royalty! Looks de-lish!

My guess is that time spent in the freshwater as adult is a big driver for differences in quality, same as with springer or summer run steelhead. More fat reserves to sustain the fish over a longer freshwater pre-spawning residence. The early run Quinault sockeye are recognized around the world as superior quality table fare, although the run size is a shadow of its former abundance.

I like a salmon lunch or dinner preferably Chinook. Coho or sockeye a close second.

The only extraordinary thing about Copper River sockeye would be the price because of a market strategy.

Is it finger lickin good, and does it melt in for mouth not your hands; so stay thirsty my friends as you wait in anticipation for the first flight delivery of Copper River salmon to a place near you.

It is very true that you can't compare all salmon populations of a single species regarding table quality.

Upriver Chilliwack coho are faaaaaaaaar better than upriver Skagit or Nooksack coho. This goes for salty ones too.

Sockeye are my favorite salmon but I get mine ocean caught, flash frozen, from guy in AK who knows whats up.

Down here I think kings are the best meat available, but than again some runs are better than others in the PS region......

Nothing beats fresh and indeed, flavor is in the eye of the beholder.

That said, some the best canned salmon I've ever eaten was Alaska sockeye.