Sole of Discretion CIC - Wild Alaskan Sockeye Salmon Fillets 300G

Caught by Yakobi Fisheries, Pelican, Juneau, Alaska, FAO area 67, and packed by Sole of Discretion.

Please note that this pack contains 3 Fillets adding up to 300g.

Sockeye salmon spend 1 to 3 years in lakes and streams and a further 1 to 3 years in the sea. They return to their place of birth to reproduce and die. They feed on plankton and small crustaceans, which accounts for the bright orange colour of the sockeye’s flesh. When cooking wild salmon, be careful not to over-cook it as it’s easy to do if you are used to cooking fatty farmed salmon – best to leave it a little pink in the centre.
This product is blast frozen on landing and therefore will be delivered to you defrosted.

Our ethos at Sole is to put the fisher at the heart of it all, to ensure we can continue the dialogue on protection of the seas. Seeking to gain reassurance we are doing the right thing choosing wild over farmed salmon, we went to Alaska on a once in a lifetime trip to meet the fishers to learn more about how and why the wild salmon thrives so well in this wild hinterland. Alaskan salmon is one of the world’s best managed fisheries, and sustainability is carefully monitored, and fishing is heavily restricted. In Alaska, we were frequently told that the future of wild salmon and the environment are more important than the immediate opportunities for harvest. As a wild resource, there is variability in the number of salmon that return to freshwater to spawn annually. Managers in Alaska set ‘escapement goals’ using the best science available to ensure enough fish return safely to the freshwater spawning grounds to reproduce. Biologists account for natural fluctuations in returns of salmon by managing the fisheries in-season (‘real time data’) to ensure the sustainability of Alaska's wild salmon. Additionally, I also sought through the Slow Food network to find small-scale fishers to collaborate in taking better care of the under-valued salmon species such as keta and receiving a better price for their effort. For our Sole customers, our aim is to offer an alternative to farmed salmon with wild at a comparable price, and in our opinion, a far superior tasting fish.

When cooking wild salmon, be careful not to over-cook it as it’s easy to do if you are used to cooking fatty farmed salmon – best to leave it a little pink in the centre. Fat content in the keta runs between 11-14% in the belly wall and 4-6% along the back. This fish is similar to Atlantic Salmon in colour and is an excellent alternative for Sushi chefs wanting to use a Wild Salmon.