06/24/15 - 6:08pm
Sockeye, also called red salmon, is known for its distinct, bright red flesh that retains its color even once cooked. It is prized for its firm, fatty meat, and its pronounced, yet versatile flavor. Though less buttery than king, many chefs say sockeye stars on the plate just as easily.
“It’s gorgeous. It’s beautiful,” says Anita Lo, owner and executive chef of New York’s Annisa restaurant. “And it’s meatier.”
Sockeye takes well to added butter and other fats, chefs say, as well as to flavorful seasonings.