English name: sockeye salmon
Common name: red salmon, green back salmon.
Origin and date:
Alaska, Washington.
Introduction:
Sockeye salmon is America's most valuable salmon species, production ranks second. Because of its deep red sockeye salmon meat named. Although sockeye salmon are widely distributed in northern Japan and Russia from the U.S. state of Washington to the waters of the North Pacific, but sockeye salmon production in the United States accounted for more than 80% of the world's total sockeye salmon.
American sockeye salmon production is there a significant rebound since the 1970s, when Japan due to sticky net fishing boat intercepted, the annual output less than 10,005 tons. In recent years, the average annual production of sockeye salmon in the United States about 10 million tons. Sockeye salmon average weight 2.3 to 2.8 kg.
Same with the other wild salmon fish, sockeye salmon production between larger changes from year to year. Recently, the American Red salmon production from 60,000 to 160,000 tons range. Changes in the marine environment and other factors may determine how much the salmon into rivers and streams of their birth to go.
In high yield, the sockeye salmon accounted for 70% of U.S. GDP salmon, of which more than 95% of the production from Alaskan waters. Sockeye salmon fishing in Alaska than in Washington inland waters saw local fishermen intercepted tour to Canada, British Colombia Faure Ze River (fraser river) salmon.
Almost the entire summer sockeye salmon fishing available. Alaska sockeye salmon fishing season began in mid-May near the Cooper River in Prince William Sound (copper river). Although the production here is relatively small, about 2 1000-3 tons, but the price is higher than other sockeye salmon, because of the larger individual sockeye salmon produced here, a high oil content.
The largest sockeye salmon fishing in July of the first half of Alaska's Bristol Bay plus Western proceed. In the high yield in the waters fishable over 80,000 tons of red salmon at the peak of the day and sometimes you can catch 10,005 tons. In such a short time scale fishing is easy to make factory product saturation, forcing them to Bristol Alaskan sockeye salmon shipped to other plants. Although Bristol sockeye salmon production impressive, but smaller sockeye salmon individuals, an average of about 2.5 kg.
Southeast Alaska and Washington sockeye salmon fishing season ends in August. Sockeye salmon fishing in these waters individual large oil content is higher. Similar to other salmon oil content and therefore the level of military aid to the price of the main spawning ground is different from the distance based on the salmon may be. Migratory farther, higher oil content. A catch from Cooper River sockeye salmon oil content of up to 12%, the price may be higher than a catch from Bristol Bay sockeye salmon oil content only.
Japan, this is the single largest consumer market in Japan, salmon, red salmon because of its bright red meat and average oil content of up to 9 percent and much praise. In most years, 60 to 70 percent of U.S. exports of frozen sockeye salmon in Japan. In Japan, these products go head to dirty fish section is cut by a small amount of saline (a condition known as tei-en machining processes) and cut into fillets at the supermarket sales.
Sockeye salmon can also be used in the production of canned foods and chilled in the form of a small amount of product in the U.S. and Japanese market. And other wild salmon, it is recommended that only raw food pre-chilled salmon, because a small amount of salmon with a parasite that can cause gastrointestinal illness. Freezing and cooking process can kill the parasite.
Sockeye salmon
Scientific name (scientific name): oncorhynchus nerka
Common name (market name): red salmon, green back salmon
Individual Size: Can grow to 4 kg, typically 2-3 kg
Distinguishing characteristics: no spots sockeye salmon, king salmon can be distinguished from coho salmon and pink salmon, sockeye salmon scales small, thin tail, and so can be distinguished from the dog salmon.
The success rate: from whole raw fish fillet with bone to skin :50-55%
Main products: frozen goods: go head to dirty; canned goods.
Save processing: frozen sockeye minus 20 degrees Celsius to minus 25 degrees can be preserved for a year
Taste: Moderate
Texture: Medium
Nutrition indicators (100 grams per)
Calories: 168 kcal
Protein: 21 grams
Fat: 9 g
Cholesterol: 62 mg
Unsaturated fatty acids (omega-3): 2 克
Sodium: 47 mg
The main origin: Alaska, Washington
Species distribution: Oregon to Russia
The main fishing methods: sticky net, around
U.S. average annual production: 80000-120000 tons
Fishing Season: May to August
Defective identification:
· Fish softened
· Fish bone protrudes outward from the belly of the fish
· Skin reddening
· Fillets rip
· Bruises and blood spots |
