Sockeye salmon is the most valuable U.S. salmon species and the premium canned salmon, known as red salmon to canners. The name sockeye has nothing to do with the fish’s eyes but is a corruption of the Native American name sukkai. For its long migration, the sockeye carries a large amount of fat, making it rich in omega-3s. This gives the meat a nice, rich flavor. The raw meat is firm and has a bright-red or orange-red color. Sockeyes are the reddest-fleshed of the wild salmon. Cooked meat remains red and firm. Skin and flesh color make sockeye attractive as a display item and in buffets.