sockeye

Another fine "any time" plate is Bristol Bay (Alaska) sockeye salmon.

The coiffed and preened diners look up from such offerings as wild Alaskan sockeye salmon and goat-cheese tart.

This is the sockeye run, which is always very large, but varies in different years, every fourth year being an extra large one.

He states that he has evidence to prove that the original gairdneri was the "nerka," which is the sockeye or blue-back salmon.

The sockeye or blue-back (O. nerka) is the chief source of the cannery supply.

Coyote at once caught great numbers of sockeye and king salmon.

I don't believe we will ever see another big sockeye run in the Fraser anyway.