Compared to other salmon species, sockeye salmon tends to have a richer flavor and more compact flesh as well as a deep red colour. Like other salmon, it's a great source of omega-3 fatty acids and protein. 

COOKING TIP: Okay, here's the trick to crispy salmon skin. Make sure your fillet is completely dry and at room temperature. Then, place it skin side down on a hot, lightly oiled pan. Gently push the fillet down so that all of the skin is in contact with the hot pan. Don't flip it yet! Let it cook until it's almost done (you'll see the color of the fillet become paler and more opaque). Once it's almost how you like it, kiss the other side on the pan. Plate it skin side up to keep it crispy! Due to the firm, compact flesh of sockeye salmon, it also holds up well on the grill.

Due to the nature of seafood, many products cannot be vacuum-sealed.