Sockeye has an ubiquitous salmon flavor. These fillets are cut to the perfect size so you can get cooking faster. For its long migration, the sockeye carries a large amount of fat, making it rich in omega-3s. The highest level of omega-3 fatty acids are located where the skin and the tender flesh of the salmon meet, that's why we've left the skin on. 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. A light marinade and simple grilling treatment showcase the wonderful flavor of sockeye.