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United States · Michigan · Keweenaw| Common Animals Fish Mushrooms Flora |
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Oncorhynchus nerka |
July: Summer activity. The sockeye salmon actively feeds in the ocean.
Safe for humans. Sockeye is a valuable fishery species in Alaska and Russian Far East. Sockeye roe is widely used in festive cuisine.
Bright red meat and silver scales in ocean. Turns red with green head during spawning. Prefers lakes for spawning.
Spinning with spoons and wobblers in river mouths Fly fishing with red-colored streamers Coastal boat fishing with live or artificial bait
Most active during pre-spawning period. Prefers cool, clean water. Poor river bite – better near river mouths.
Average weight: 3.5 kg
Meat is firm, bright red, and lean. Ideal for curing and smoking. Roe is prized for flavor and texture. Highly valued for meat taste.
Fillet: Curing, smoking, baking
Belly: Roe, salting
Head: Fish soup
Belly: Roe, salting
Head: Fish soup
Salted Sockeye Salmon (Curing)
Bright meat color remains after curing
Bright meat color remains after curing
1. Slice fillet thinly.
2. Cover with salt-sugar mix for 24 hours.
3. Serve with herbs and lemon.
2. Cover with salt-sugar mix for 24 hours.
3. Serve with herbs and lemon.
Smoked Sockeye Salmon (Smoking)
Smoky aroma enhances flavor
Smoky aroma enhances flavor
1. Marinate in salt and spices.
2. Smoke at low temperature for 2–3 hours.
3. Cool before serving.
2. Smoke at low temperature for 2–3 hours.
3. Cool before serving.
Baked Sockeye with Lemon (Baking)
Light flavor with citrus hint
Light flavor with citrus hint
1. Salt and pepper sockeye steaks.
2. Add lemon slices and bake at 180°C (350°F) for 20 minutes.
3. Serve with rice or vegetables.
2. Add lemon slices and bake at 180°C (350°F) for 20 minutes.
3. Serve with rice or vegetables.
Salted Sockeye Roe (Curing)
Grainy, bright, and firm roe
Grainy, bright, and firm roe
1. Rinse roe in brine.
2. Remove membranes and place in jar.
3. Add a bit of oil, refrigerate.
2. Remove membranes and place in jar.
3. Add a bit of oil, refrigerate.