Wild Alaskan sockeye salmon is a deep red salmon with firm, meaty flesh and a bold, rich flavor. Sockeye is often called red salmon, and the color comes from the fish's wild diet of krill and plankton, rich in a natural pigment called astaxanthin, so fillets keep their color through cooking. The fish run up Alaska's rivers in the summer months, when they are at their peak, and the catch is flash frozen soon after leaving the water. Sockeye's higher oil content keeps it moist over direct heat. Grill, broil, or pan-sear it skin-side down until the skin crisps, and pull it while the center is still rosy, since it cooks faster than thicker fish. Flake leftovers into salads and grain bowls. It pairs especially well with lemon, dill, brown butter, and cucumber.
Boston, MA
Headquartered on the historic Boston Fish Pier, Red’s Best was founded in 2008 by Jared Auerbach to serve fishermen from local coastal communities in the USA. They aggregate catches, networking small boats with proprietary technology to form a large market presence and level the global playing field. They sustain the livelihoods of American fishermen while sustaining fisheries for harvest. Red’s Best connects you to your fishermen and tells the story of every catch.
As a young fisherman from Boston, Jared worked on commercial vessels in Alaska and Cape Cod during the early 2000’s. He worked alongside hardworking fishermen and saw that with the advent of industrial technology and the governmental regulation of open oceans, traditional fishing communities and family fishing businesses began to struggle for survival. He also saw the abundance of species available in New England’s pristine cold waters. He set out to create a way for consumers to have direct access to the freshest seafood and envisioned a brand that would represent each and every fisherman and the pride of the profession. Red is every fisherman.