United States · Texas · Hays

Oncorhynchus nerka

June: Post-spawning. The sockeye salmon starts returning to the ocean, activity gradually decreases.

Photo Fishing Cooking

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Sockeye is a valuable fishery species in Alaska and Russian Far East Sockeye roe is widely used in festive cuisine

Bright red meat and silver scales in ocean Turns red with green head during spawning Prefers lakes for spawning

Spinning with spoons and wobblers in river mouths Fly fishing with red-colored streamers Coastal boat fishing with live or artificial bait

Most active during pre-spawning period Prefers cool, clean water Poor river bite – better near river mouths

19 June 2025 Bad bite

20 June 2025 Bad bite

21 June 2025 Bad bite

22 June 2025 Bad bite

23 June 2025 Bad bite

24 June 2025 Bad bite

25 June 2025 The average bite

Meat is firm, bright red, and lean Ideal for curing and smoking Roe is prized for flavor and texture

Fillet: Curing, smoking, baking
Belly: Roe, salting
Head: Fish soup

Salted Sockeye Salmon (Curing)
Bright meat color remains after curing

1. Slice fillet thinly.
2. Cover with salt-sugar mix for 24 hours.
3. Serve with herbs and lemon.

Smoked Sockeye Salmon (Smoking)
Smoky aroma enhances flavor

1. Marinate in salt and spices.
2. Smoke at low temperature for 2–3 hours.
3. Cool before serving.

Baked Sockeye with Lemon (Baking)
Light flavor with citrus hint

1. Salt and pepper sockeye steaks.
2. Add lemon slices and bake at 180°C (350°F) for 20 minutes.
3. Serve with rice or vegetables.

Salted Sockeye Roe (Curing)
Grainy, bright, and firm roe

1. Rinse roe in brine.
2. Remove membranes and place in jar.
3. Add a bit of oil, refrigerate.