Smoked Sockeye Salmon

Sockeye’s brilliant red flesh is the star of the plate, the platter, or your favorite charcuterie board. Eat like the locals do, very simply, on a bed of steamed rice and a shake or two of Kelp Furikake. Mix with mayonnaise and spread on whole-wheat bread for a simple yet filling lunch. Add to fried rice, seafood soups and chowders, or a breakfast frittata.