Salmon, red salmon, sockeye, blueback
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. Skin and flesh color make sockeye attractive as a display item and in buffets.
Fresh: Dressed, Steaks, Fillets (bone-in/boneless)
Frozen: H&G, Steaks, Fillets
Value-added: Canned (primary form), Smoked (hot-smoked), Burgers (patties)