Halibut at Fjordpol As

Sockeye Salmon Fish at Fjordpol As

Sockeye salmon, with its beautiful deep red color and full flavor, is one of the most sought-after wild salmon species in the world. At Fjordpol As, we import this high-quality fish directly from the pristine waters of Alaska.

  • ✅ Sustainably and transparently processed.
  • ✅ Fast delivery, frozen and/or freshly packaged.
  • ✅ Real-time processing updates.
  • ✅ From procurement to finished product in-house.
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Options & Packaging of Sockeye Salmon

At Fjordpol As, we offer a wide range of salmon products. Our trims are carefully selected to meet the highest quality standards. Our salmon fillets are available with or without skin and are available in all common sizes and trims. In addition, we offer portions, loins, steaks, salmon burgers, cubes and poke bowls in several varieties. Each option is designed to meet the stringent requirements of our customers. We supply wholesalers, food services, supermarkets and fish stores worldwide, always striving for top quality products. Our experienced staff ensures that your salmon products meet the highest hygiene and food safety standards.

  • Fillet (with or without skin):
  • in all common sizes and trims
  • individually quick frozen & fresh
  • Portions & loins (with or without skin):
  • in all common sizes and trims
  • individually quick frozen & fresh
  • Steaks:
  • in all common sizes and trims
  • individually quick frozen & fresh
  • Salmon burgers:
  • breaded and pre-fried
  • individually quick frozen & fresh
  • Cubes:
  • in all common sizes and trims
  • 2*2*2 cm
  • Natural but also breaded and pre-fried

Fillet

  • Bulk 5–20 kg carton box
  • Bulk 6–20 kg Polystyrene box
  • Individually vacuum packed

Portions & loin

  • Bulk 5–20 kg cardboard box
  • Bulk 3–20 kg Polystyrene box
  • Individually vacuum packed by piece and chain
  • Retail bag 500–1000 g
  • Retail boxes 250–500 g
  • Retail trays 200–1000 g

Steaks

  • Bulk 5–20 kg cardboard box
  • Bulk 3–20 kg Polystyrene box
  • Individually vacuum packed by piece and chain
  • Retail bag 500–1000 g
  • Retail boxes 250–500 g
  • Retail trays 200–1000 g

Burgers

  • Bulk 5–10 kg carton box
  • Bulk 3–20 kg Polystyrene box
  • Retail bag 500–1000 g
  • Retail boxes 250–500 g
  • Retail trays 200–1000 g

Cubes

  • Bulk 5–10 kg carton box
  • Bulk 3–20 kg Polystyrene box
  • Retail bag 500–1000 g
  • Retail boxes 250–500 g
  • Retail trays 200–1000 g

See here for more information about our packaging →

Brill at Fjordpol As

Processing of Sockeye Salmon Fish and Sockeye Salmon Fillets into frozen and fresh products

The processing of sockeye salmon at Fjordpol As is done with great care and expertise. The wild salmon is thawed under controlled conditions, then expertly filleted, skinned and portioned in modern processing lines.Fjordpol As offers both natural fillets, deveined portions, and private label packaging, for retail and catering. The intense red color and firm texture make sockeye a high-end favorite. Quality control, food safety and customization are central to the processing of this premium wild salmon.

Import of Sockeye Salmon Fish

Fjordpol, imports high-quality sockeye salmon (Oncorhynchus nerka) primarily from Alaska, where these wild salmon are caught sustainably during the official fishing season. The fish are often processed and frozen immediately after being caught, thus preserving quality during transport. Thanks to years of cooperation with certified suppliers, Fjordpol imports only sockeye with a guaranteed origin, often with MSC certification. The supply takes place in frozen form (whole round or H&G) and is further processed in Urk based on customer needs.

Export of Sockeye Salmon Fish and Sockeye Salmon Fillets to wholesalers within & outside Europe

Fjordpol exports processed sockeye salmon to various markets in Europe, Asia and the United Kingdom. Customers appreciate the consistent quality, transparent origin and sustainable fishing methods of this wild salmon. Thanks to flexible packaging options, frozen distribution and strict delivery reliability, Fjordpol successfully uses sockeye salmon for retail, food service and premium wholesalers. The MSC-certified origin is often a decisive factor here for conscious fish buyers.

Sockeye Salmon

Oncorhynchus nerka

  • Quality: 1st Quality (Smoking quality)
  • Method of capture:Wild caught
  • Origin:Alaska,FAO 67
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Frequently Asked Questions about Sockeye Salmon

Sockeye salmon (also known as red salmon or Oncorhynchus nerka) is a wild Pacific salmon species.

  • Caught along the west coast of Canada, Alaska and the Pacific Ocean.
  • Notable for its deep red flesh, firm texture and intense flavor.
  • Lives in the sea, but spawns in freshwater.

  • More intense flavor than farm-raised or other wild salmon.
  • Deep red color without dyes — comes from a natural diet of krill and shrimp.
  • Firm texture — ideal for grilling and baking.
  • Always wild-caught — no antibiotics or artificial feed.
  • Often sustainably caught (look for MSC certification).

Sockeye is versatile but dries out faster than fattier farmed salmon — cook it briefly:

  • Frying: 3–4 min per side in a hot pan
  • Oven: 8–10 min at 180 °C
  • Grilling/BBQ: short, skin side down
  • Poaching: in broth or water with herbs
  • Raw (sashimi/tartare): if properly frozen beforehand

Tip: Pairs well with lemon, dill, garlic, or Asian sauces.

Feature Sockeye salmon (wild) Farm-raised salmon (e.g. Norwegian)
OriginWild catch (Alaska, Canada)Aquaculture (Norway, Chile)
MeatDeep red, compactLight pink, softer, fatter
TasteIntense, mineral-likeMild, buttery
Fat contentLower (6–8%)Higher (12–16%)
Antibiotics?NoSometimes used
SustainabilityOften MSC certifiedDepends on farm

  • Rich in omega-3 fatty acids (EPA & DHA)
  • High in vitamin D, B12 and selenium
  • Contains complete proteins
  • Low in saturated fat — good for heart, brain and immune system

Per 100 g (raw):

  • Energy: 130–150 kcal
  • Protein: ≈ 22 g
  • Fat: 6–8 g (of which 1.1–1.3 g omega-3)
  • Carbohydrates: 0 g
  • Vitamin B12: > 100% RDA
  • Vitamin D: ≈ 500 IU (60% RDA)

  • Alaska (especially Bristol Bay — the largest fishing ground)
  • Canada (British Columbia)
  • Occasionally Russia or Japan

→ Caught only in the wild, typically with nets or lines.

  • Eats natural prey (krill) — no artificial feed.
  • Swims long distances — leaner and more muscular.
  • Short fishing season (June–August) — often sold frozen.
  • No hormones or antibiotics.
  • Natural deep red color (not added).

Yes, if it is labeled “sashimi quality” and has been deep-frozen (−20 °C for ≥ 24 hours).

  • Serve as sashimi, tartare or poke bowl.
  • Wild salmon is firmer but less fatty than farmed salmon.
  • Always buy from a trusted source.

Salmon speciesFlavor profile
SockeyeIntense, slightly nutty, mineral, pure
Farmed salmon (Norwegian)Mild, buttery, creamy
Coho salmonMild to medium, slightly firmer than farmed
Chinook (King)Rich, oily, luxurious
Pink salmonLight, soft, less pronounced
Atlantic salmonMild, greasy, most neutral
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