Qu'est-ce que le/la/l'Red Salmon ?
Also known as Sockeye Salmon, prized for its firm, bright red-orange flesh and rich, distinct flavor, high in omega-3s.
"Sockeye salmon derive their striking red color from their diet of zooplankton and small crustaceans, rich in astaxanthin."
Technical Metrics
Omega-3 Content
~2.7g per 100g serving (DHA+EPA)
Refrigerator Storage
1-2 days (fresh), 3-4 days (cooked)
Wild Catch Share
~20% of wild Pacific salmon harvest
Le secret du chef
Brine red salmon for 15-20 minutes in a salt and sugar solution before cooking to enhance moisture and firm the flesh, preventing overcooking.
Comment choisir et conserver le/la/l'Red Salmon
- Look for bright, moist flesh, a fresh sea smell, and clear eyes if buying whole.
- Wild-caught is preferred.
Quels accords culinaires avec le/la/l'Red Salmon ?
- Dill
- lemon
- asparagus
- roasted vegetables
- quinoa
- rice pilaf
- white wine.
Questions fréquentes
Quel goût a le Red Salmon ?
Rich, full-bodied, savory, slightly oily
Comment choisir et conserver le Red Salmon ?
Look for bright, moist flesh, a fresh sea smell, and clear eyes if buying whole. Wild-caught is preferred.
