from Wiktionary, Creative Commons Attribution/Share-Alike License

  • n. A small salmon with red flesh, Onchorynchus nerka, found in the coastal waters of the northern Pacific.
  • n. The edible flesh of this fish.

from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.

  • n. fatty red flesh of salmon of Pacific coast and rivers
  • n. small salmon with red flesh; found in rivers and tributaries of the northern Pacific and valued as food; adults die after spawning


from Wiktionary, Creative Commons Attribution/Share-Alike License

From Halkomelem sθeqey, probably meaning red fish.


  • The salmon comes into the rivers there, crowds into the rivers; locally they call it sockeye, that is one of the species that is sought for most in the rivers.

    British Columbia

  • With a deep, natural color, sockeye is lower in fat but still high overall, allowing the flavor to better come through.

    The Five Main Pacific Salmon

  • Open 2 6-7 oz or one 14-15 oz can of salmon (sockeye is best, but pink will work fine.

    kateelliott: Query: Casseroles and Main Dishes that freeze well

  • The sockeye is the most important commercial salmon species in North America.

    Trout and Salmon of North America

  • Mark Angelo, chair of the Pacific Fisheries Resource Conservation Council, said the urgency of the situation is too great to wait for the results from a federal commission of inquiry into the decline of Fraser sockeye, which is close to commencing its investigation but is not obliged to issue a final report before May 1, 2011. Top Stories

  • First-fruit ceremonies were annually held at the time of picking the wild fruit or gathering the roots, and also among the salmon-eating tribes when the run of the 'sockeye' salmon began.

    The Golden Bough

  • Canned salmon is a cheaper protein alternative that also contains important omega 3-fatty acids, she added; just look for "sockeye" salmon, which is wild-caught.

  • He has two fishing boats that provide sockeye salmon caught by a rarely used Native American method and bled underwater "blood is what makes fish taste fishy," Mr. Wetzel said.

    What's the Next Big Restaurant?

  • Chuy: Laughs Yeah, we make versions of it with sockeye salmon or trout.

    Top Chef's Chuy: I Knew I Was Screwed

  • Ask for help choosing between king, coho and sockeye salmons, and a dozen or so other smoked fish.

    Port Townsend, Washington


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