For its long migration, the sockeye carries a large amount of fat, making it rich in omega-3s. This gives the meat a nice, rich flavor. Some people feel the flavor rivals or is even better than that of chinook. The raw meat is firm and has a bright-red or orange-red color. Sockeyes are the reddest-fleshed of the wild salmon. Cooked meat remains red and firm. A light marinade and simple grilling treatment showcase the wonderful flavor of sockeye. Use salmon steaks 1 to 2 inches thick. Prepare a marinade by mixing 1 cup white wine with 1/4 teaspoon dried marjoram, 1 teaspoon minced onion and freshly ground black pepper. Marinate in the refrigerator for a couple of hours, turning the salmon once or twice. Grill until fish flakes readily and is no longer translucent. [SeafoodSource.com] Wild caught and sourced from Alaska, USA.
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