The sockeye salmon here are found in the Northern Pacific Ocean and in the rivers discharging into it. They are silver in color while living in the ocean and turn red in the freshwater. They seem to be bountiful at this time of the year, an indication of the return abundance of the priced fish. I personally prefer the sockeye to the pink or the chum salmon for taste and color. All three are the most common of the Pacific salmon species. The striking hue of their flesh is actually attributed to its exclusive diet. It feeds extensively on zooplankton during both freshwater and seawater life stages. They also feed on small shrimp. This way they have the lowest concentration of harmful chemical elements.
To enjoy this fish I prepare it the simplest way possible for its delicate flavor and health benefits. To prepare, pan fry it in olive oil seasoned with sea salt and pepper and maybe a squeeze of lemon juice before serving.
I don't remove the skin for the crisp salmon cracklings.
This is the part of the fish that is rich in essential fatty acids like omega-3.
Serve it on a bed of tomato and basil salad for extra freshness.
Enjoy this bounty from the sea!