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Sockeye is back in abundance

This week's column is written by Chef Ron Christian, who has been a chef for 30 years. He is a CNC Professional Cook instructor, who has also taught at BCIT, Vancouver Community College and has worked all over the world.

This week's column is written by Chef Ron Christian, who has been a chef for 30 years. He is a CNC Professional Cook instructor, who has also taught at BCIT, Vancouver Community College and has worked all over the world. If you have any questions or comments, e-mail christianr@cnc.bc.ca.

Sockeye salmon were thought to be in trouble after last season's dismal run.

Surprise, surprise, they are back in abundance.

The name Sockeye comes from a poor attempt to translate the word sukkai from British Columbia's Salish language.

Sukkai means red fish. Sockeye are known for their bright red skin, but are actually blue while in the ocean. Only when they return to freshwater to spawn do they turn red.

The sockeye, also called red or blue-black salmon, is among the smallest of the seven Pacific salmon species, but their succulent, bright- orange meat is sought after above all others. They range in size from 24 to 33 inches (60 - 84 centimetres) and weigh between five to 15 pounds (2.3 to 7 kilograms).

Like all other Pacific salmon, they are born in fresh water. However, sockeye require a lake nearby to rear in. Once hatched, juvenile sockeyes will stay in their natural habitat for up to three years, more than any other salmon. They then journey out to sea, where they grow rapidly, feeding mainly on zooplankton. They stay in the ocean for one to four years.

Sea going sockeyes have silver flanks with black speckles and a bluish top, giving their blue-back name. However, as they return up river to their spawning grounds, their bodies turn bright red and their heads take on a greenish colour.

Breeding-age males have a distinct look, developing a humped back and hooked jaws filled with tiny, easily visible teeth. Males and females both die within a few weeks after spawning. Sockeyes are third in most abundant species of Pacific salmons and play a key part in the North American salmon population.

Cedar Plank Wild Blueberry Glaze Salmon

3, three-inch-by-six-inch-by-1/4-inch thick pieces of cedar soaked in water and lemon juice, submerged for at least one to two days.

3, eight ounce salmon filets, pin bones removed

Sauce

3 cups frozen wild blueberries

2 cups Merlot wine

1 tsp dried rosemary leaves

1 tsp whole thyme leaves

Put all the ingredients in a pot and simmer until berries break open. With a hand blender blend until smooth and pass threw a fine strainer, return to heat and reduce until you reach a coat the back of a spoon consistency.

Start up the barbecue, medium heat, put the salmon on the cedar planks and place on the barbecue, brush with the glaze, close the lid and cook. Continue to baste until you reach a desired doneness, baste again and serve.