Sitting next to the regular farm-rasied coho, they had a few packages of real copper river sockeye, so I decided to try it. I treated it more like trout than I would a salmon - it is a smaller and thinner fish. I marinated it for a short time and smoked it lightly - not to make it a smoked salmon but to have some smoke flavor in the fish. Last night, it was quite good, the smoke was definitely not overwhelming, but overall, a little dry. At breakfast, I ate some on a bagel with cream cheese - just as I would my normal hot smoked salmon, but the lack of saltiness and hard smoked flavor made it too bland in that setting. There is a real salmon taste to this fish - distinct from trout - and definitely stronger than in the farm raised - but the lack of fat really makes it seem almost bland - I guess I just crave the fat.
So, for lunch today, I made a hollandaise, and also opened up a can of lump crab meat (to be used for some potstickers tonight). The hollandaise was exactly what the salmon needed - the buttery richness and the lemony flavor was perfect with the light smoke. The crabmeat was a nice contrast too.