Since sockeye salmon is not a huge fish, try to buy a whole fish, if possible, so you can see how the whole thing looks—it's a great way to judge how fresh it is and how well-handled it was when it was caught. Prep: Preheat oven to 400˚F. Wild salmon delivery. Sockeye salmon has firm, compact flesh, which makes it stand up very well to grilling. Our Sockeye Salmon portions are processed directly from local Alaskan fishermen. According to Healthline, benefits can include reduced inflammation, protection for the brain and nervous system, lower blood pressure, reduced risk of disease and improved thyroid function. Roast in an oven preheated to 375°F, cooking 12 to 15 minutes, until lightly translucent in the … Place the sockeye on a work surface. It can be purchased as steaks or fillets and is best enjoyed grilled or smoked. box contains approximately 12-15 whole fillets; Simple to store, thaw and cook, these delicious boneless wild sockeye salmon fillets make for an easy dinner option any day of the week. Line a jelly roll … Sockeye Salmon Nutrition. Sockeye, also known as "red salmon," is full of flavor, with an almost rich aftertaste. This corresponds to some 65 million fish in all, and to some 19% of the harvest of all Pacific salmon species by weight. Generally broil about 10 minutes or so, though keep watching to avoid overcooking. Directions. Wild sockeye salmon has an impressive nutrition profile that includes omega-3 fatty acids (DHA), the antioxidant astaxanthin, selenium, potassium and B vitamins. Sockeye Salmon is a rich source of iron, selenium, Vitamins A, B, D and heart-healthy omega-3s, these fillets are great for those eating Ketogenic, Whole30, Gluten Free or Paleo. Sockeye salmon is a single species of salmon. Then place skin-side down and bake for 8-10 minutes. Most wild-caught sockeye sold in the U.S. is from Alaska, with salmon from the Copper River being particularly prized. Please do not post or republish without permission. 0 in trolley. Coho, being a more subdued shade of red, contains about half as much astaxanthin than sockeye. They dine mostly on small crustaceans like krill while residing in the ocean, giving them a faint crab-like taste. (Note: Because the sockeye fillets will probably be smaller and thinner than most other types of salmon, adjust the weight and cooking time accordingly.). In fact, it’s sometimes called red salmon. If you can't get whole fish, look for fillets with the skin still attached, since it's another way to determine quality. Next, drizzle top and bottom of fillet with extra virgin olive oil. Your email address will not be published. Put the salmon skin-side down on the prepared baking sheet and place 4 lemon slices on top. You can also insert an instant-read thermometer and look for an internal temperature of 130°F (see note). Whole gutted sockeye salmon can be stored in the fridge on ice in a perforated dripping pan for two to three days. Look for firm and smooth flesh and avoid salmon with flesh that looks feathery or like it's flaking apart. According to Healthline , … Bake the salmon for 18-20 minutes (depending on size and thickness), then slice it into individual … Images and text on this website are copyright protected. The fillets inside this box are the perfect size to share for a family meal or enjoy over several meals by one person (a fillet is one whole side of a salmon). We get questions about cooking sockeye in a skillet, but it’s actually quite easy to overcook on direct heat. It should be slightly translucent quite significantly for another 5 minutes out of the oven. If you want to give it a try, use medium heat and monitor carefully using an instant-read thermometer. Check them for doneness by scraping the top 1/4 inch with a fork to see if the fish flakes easily and the flesh is no longer transparent and shiny. box contains approximately 6-8 whole fillet; The 20 lb. 5 Pounds of Whole Sockeye Salmon Fillets in a Box. Raw salmon fillet(s). Sockeye salmon fillets closely wrapped in plastic can be kept in the refrigerator for one to two days. Bake for 8-10 minutes or until medium-rare. This post may contain affiliate links. Wild and sustainable Alaskan sockeye salmon direct from the fisherman. Also, use simpler recipes without overwhelming sauces or spices so you can really enjoy the unique flavor of sockeye salmon. While the larger Atlantic salmon is sold both diametrically cut as a steak and slices from the fillet, the smaller sockeye is usually sold only as a fillet. Visit our blog here to learn more about how to cook fillets and read great seafood recipes. The 10 lb. Grill sockeye salmon fillets skin-side down without turning them. It’s not only delicious but healthy too! Press salmon fillets between paper towels to dry surfaces thoroughly. Sockeye salmon is smaller than most other salmon, weighing in at about five pounds to a maximum of 15 pounds, with thinner, more compact flesh. Fish, salmon, sockeye (red), raw (Alaska Native). Lay the fillet flat on a plate, cutting board, or pan. Want to use it in a meal plan? A four-ounce (113-gram) serving of wild sockeye salmon contains 153 calories consisting of approximately 38 percent fat, and 51 percent protein. Sockeye salmon is also high in vitamin B-12 and omega-3 fatty acids. Some sockeye populations stay in freshwater lakes for their whole life cycle. Your email address will not be published. Add to favourites Add to list. Atlantic salmon is the large pale orange farmed fish you see year-round just about everywhere fish is sold. Easy and flavorful this is my favorite kind of recipe! If using a rub, let it rest on the salmon for 10 minutes before cooking. Place the salmon fillets, skin side down, on a baking sheet or pan lined with foil, and brush the tops with 1 tablespoon of olive oil. If you want to republish this recipe, please link back to this post. If so, salmon has probably become one of your go-to items. Fish, salmon, sockeye (red), raw (Alaska Native). Grill the zucchini and yellow squash while you're grilling the fish. When it reaches maturity and is ready to spawn, it heads back toward its home stream and swims upriver to breed. But not all salmon is created equal. Updated April 1, 2019. While each has its particular characteristics, there is a fundamental distinction between farm-raised and wild. Pat your salmon filets dry with a paper towel Drizzle olive oil on your filets and spread it evenly on both sides Season the filets with salt and pepper or a spice mix Turn your air fryer on 390 degrees … Sprinkle fresh herbs on top before serving. Hi Beth, Thanks for your comment and glad you enjoyed it! Tips for Perfectly Baked Salmon Wild sockeye salmon has an impressive nutrition profile that includes omega-3 fatty acids (DHA), the antioxidant astaxanthin, selenium, potassium and B vitamins. Selling at $22.10 per pound delivered! The Spruce Eats uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. Sockeye salmon spends the saltwater portion of its life in the North Pacific, where it can be found along the coast in Northern California, Oregon, Washington, British Columbia, and Alaska, and in northern Japan. During baking the fish may exude a white substance, which is natural protein akin to egg white. As sockeye is a wild fish, there is some notable variation in taste and consistency based on size of the fish, where it was caught, and at what stage in its development it was caught. Hi Dave, Great to hear and thanks so much for your feedback! Wild sockeye is a healthy and delicious dinner you can prepare in minutes using the oven or grill. For example, I like to try to buy wild-caught salmon, which in our store usually means sockeye or coho based on inventory. Sockeye salmon (Oncorhynchus nerka) is also known as "red salmon" because of the dark red-orange color of its flesh and because it turns deep red as it swims upstream at the end of its life to spawn. baked sockeye salmon, sockeye salmon, sockeye salmon recipe. Other options for cooking salmon include baking, cooking in parchment or foil, and slow roasting in the oven. Sockeye salmon (Oncorhynchus nerka) is also known as "red salmon" because of the dark red-orange color of its flesh and because it turns deep red as it swims upstream at the end of its life to spawn. Flip and cook another 4-5 minutes with the lid closed. Bake the fillets for 10 minutes. Less fat means you get more protein per sockeye salmon fillet. Place it on the grill skin-side up with the lid open for 4 minutes per inch of thickness (rotating halfway through if you want crosshatch grill marks). and barely flaking. Commercial catches of sockeye also come from Oregon, Washington, and British Columbia. Brush a rimmed baking sheet with 1 tablespoon olive oil. It’s best to cook it to medium-rare, it continues cooking Populations and fishing season dates are closely monitored where sockeye is caught. Coho Salmon: Oh My, Omega-3s. Sockeye has fewer bones than other salmon, but it’s good idea to run your fingers along the flesh to check. Harvest of 2020. How Can You Learn to Cook Irresistible Sockeye Salmon? Place Alaska Sockeye salmon, skin side down, in the middle of the foil. Processed in the USA © TIPBUZZ. What Is Sockeye Salmon? Use sockeye salmon for most any salmon recipe where you are looking for a smaller fillet with more compact flesh, a more intense flavor, and a dark reddish-orange color. Sockeye just happen to eat the most zooplankton of all: The redder the fillet of salmon, the more astaxanthin we’re eating. Pan-seared salmon fillets with a moist, medium-rare center and crisp skin can be tricky. That means it’ll cooks faster: a thick Coho salmon might be done in 15 minutes, while sockeye will only need 10 minutes! Sustainably harvested and wild caught in Bristol Bay, AK. sockeye salmon fillets, skin-on, patted dry with paper towels; olive oil; garlic; fresh chopped parsley and thyme; lemon; asparagus; salt and fresh ground black pepper; How to Bake Sockeye Salmon with Asparagus. Calories, carbs, fat, protein, fiber, cholesterol, and more for Sockeye salmon (Fish, raw). Season on all sides with salt … Look for bright, rounded eyes, and pass on any fish with dull, cloudy, or sunken eyeballs, since they're a sign it's not that fresh. Add to favourites Add to list. Both wild sockeye and coho are lean machines, with sockeye being the leaner of the two. Among Pacific salmon, there is a direct correlation between… Preheat oven to 375°F. To check doneness, slide a knife tip into the thickest The wild salmon inside this box was harvested responsibly by … Quantity of No.1 Wild Alaskan Sockeye Salmon Fillets 2s in trolley 0. Read the disclosure policy here. Head to the diet generator and enter the number of calories you want. Step 1 – All you have to do is brush olive oil, salt, and pepper onto your Salmon. 5 lb. Thoroughly oil the grill grates and season the fish. When cooking sockeye salmon, remember that the filets are thinner and leaner than most other varieties such as Coho, Pink or King salmon (Chinook). If you are using farm-raised salmon (often the case with the popular Atlantic salmon), your side will likely be thicker and need more time. Sockeye salmon is the second fattiest salmon (after Chinook) and has the added benefit of having the firmest texture of all Pacific salmon. Get daily tips and expert advice to help you take your cooking skills to the next level. To do so, cut the zucchini into 1/4 … If you shop at a fish purveyor or a grocery with a well-stocked fish department, you might find three or four different types of fresh salmon at a given time. These varieties are thinner and thus cook more quickly. Cooking sockeye salmon on a cedar plank is a traditional method that helps prevent the fish from overcooking or sticking to the grates. Flip once, and continue grilling until fully cooked. Whereas the commercial catch is fished out at sea to get the salmon before it reaches the river and is still at its fattest and tastiest. Support local businesses. Like all salmon, sockeye salmon hatches in freshwater streams. You can also insert an instant-read thermometer and look for a reading of 130°F. As one of the most sought-after types of salmon, sockeye has deep red flesh and rich, buttery flavor. In fact, for people who like the flavor of salmon, sockeye tastes the most like salmon. Then sprinkle salt and pepper on top. The skin can stick, the salmon can easily overcook, and the layer of fat underneath the skin can come out greasy. These attributes make them a perfect choice for sashimi or seared tataki. The total registered fisheries harvest of the sockeye in 2010 was some 170,000 tonnes, of which 115,000 tonnes were from the United States and the rest was equally divided between Canada and Russia. Your sensitive fingertips. And because sockeye is predominantly a wild fish, it is available fresh only from late spring through the summer and into September. Indigenous peoples would often harvest salmon as it headed upriver, and many tribes still do. Take a walk on the wild side and learn what makes sockeye salmon special. Fold the foil sides and ends up (1 to 2-inches) to make a shallow pan around the salmon, leaving at least a 1-inch margin around the fish. Stock your family's freezer with wild Sockeye salmon this season. Step 2- The trick is, preheat your oven to 400F with your pan in the oven (use a cast iron skillet or a baking sheet). Baked: Preheat your oven to 375°F. Regular eyebrow tweezers are usually not strong enough to maintain a grip on those slippery little pin bones. Needle-nose pliers, jewelry pliers, surgical clamp, or special fish tweezers. If runs start to get too small, the season will close for a while. What Is the Most Efficient Way to Cook Sockeye Salmon? Coho salmon, also known as silver salmon, is best for those who don’t like the bold flavor of sockeye salmon. box contains 2 – 4 fillets depending on individual fillet weight. FoodData Central. £7.00 (£31.82/kg) 7.00. Do not flip salmon fillet. For this reason, sockeye usually costs considerably more than Atlantic salmon. Sockeye is considered a firm-flesh salmon, due in part to their long migration patterns from lake or river to sea, and then back again to spawn. And, in the latter category, a type of salmon called sockeye stands out. Sockeye salmon, on the other hand, is much smaller, so the fillet is always thinner and more compact, with an intense reddish color and rich flavor. First start with a 2-3 pound fillet of Wild Sockeye Salmon. These Wild Caught Alaska Sockeye Salmon Fillets are: Skin On, Boneless & Individually Vacuum Packed. Rinse with cool water and pat dry with paper towels. You can season this … Remove the skin using a fish spatula if desired. Grilled: Preheat your grill to medium-high or 375°F. Besides fresh and frozen, sockeye salmon can sometimes be found smoked or canned. Remove from the oven. Net weight: 10 lbs. US Department of Agriculture. Like other salmon, sockeye fattens up for this trip, since it won't eat once it reaches fresh water. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. * Percent Daily Values are based on a 2000 calorie diet. Sockeye salmon is smaller than most other salmon, weighing in at about five pounds to a maximum of 15 pounds, with thinner, more compact flesh. Unique among salmon, sockeye prefers watersheds with lakes and spends up to three years living in lakes before heading downstream to the ocean. Unlike most other varieties, sockeye is not farmed! These fish are known as kokanee salmon or "silver trout," and are much smaller than other sockeyes. Many chefs prepare baked sockeye salmon by adding a crispy crust or light seasonings like salt and pepper. Patrick Hoogerhyde, chef and owner of Bridge Seafood on Ship Creek in Anchorage, knows how to fillet a fish. You can buy fresh sockeye in season from May through September, and it’s available frozen the rest of the year. Taste the difference when you buy wild sockeye salmon direct from the fisherman! Check doneness by inserting a knife tip into the thickest section and twisting – the flesh should appear slightly translucent. Many chefs prepare baked sockeye salmon by adding a crispy crust or light seasonings like salt and pepper. Rub the fish with oil and seasonings. Our Sockeye Salmon are hand-picked and stand out because of their rich flavor, deep red color and high Omega 3 content. Rather, it’s wild-caught exclusively along the Pacific coast from California all the way up to the Bering Sea in Alaska. Sockeye salmon is rich in texture and high in flavor. TO BROIL: Place salmon fillet skin side down on a broiler pan brushed with olive oil, and place on oven’s middle rack. Season salmon with salt and pepper or favorite seasoning. Line a baking sheet with parchment paper or foil. It is oily, with thick flaky flesh and a mild flavor. The Sockeye salmon can also be found around British Columbia, Canada, Washington, California, New York, and Utah. Sockeye salmon "runs" in the summer, and officials make sure a sizable population is already upriver headed to spawn before the season opens. Required fields are marked *. One subspecies, the kokanee salmon, a freshwater variety, is believed by some to be a different species altogether. What's the best baked salmon recipe in the world? Frying salmon is another option that will give it a crispy skin. The single most important step when making sockeye is to Sockeye is also leaner than farmed salmon, containing more protein and fewer calories. Please read the disclosure policy. Salmon, Tuna, Sardines: This Is Your Complete Canned Fish Guide. Line a baking sheet with parchment paper or foil. The sockeye salmon eats more plankton and crustaceans like shrimp than other salmon species, which contributes to its darker color and rich flavor. But working through all of these problems is simple if you use the right technique. Servings of Sockeye salmon contain around 133 sockeye salmon calories, 4.7 grams of fat, and 730 milligrams of omega-3’s. Read our. In general, sockeye is caught in most places from mid-June through July. Grill fillet until sides begin to turn opaque. It’ll rise another 10-15°F while resting to approach the temperature of 145°F suggested by the USDA for fish. section and twist slightly to expose the flesh. Sockeye salmon is a Pacific variety recognizable by its deep red color, fatty texture, and strong smell (though it should never be too fishy). Are you eating more fish to balance out your diet? And sockeye salmon, like any fish, should not smell fishy. An award-winning food writer and cookbook author, Molly Watson has created more than 1,000 recipes focused on local, seasonal ingredients. The temperature will rise to 140-145°F as sockeye continues cooking out of the oven. Rub the fish with olive oil on all sides. MSC Certified Sustainable ; High Omega 3s; Skin on Local family business. Although it tends to be a bit smaller than other varieties, the sockeye salmon fillet is instantly recognizable by its brilliant blood-orange color. avoid overcooking! You want bright, shiny skin without scales flaking off. Northwest Fish Wild Sockeye Salmon comes from the pristine waters of Alaska. Plus, it has one of the lowest mercury levels of the various fish varieties. Of the eight species of Pacific salmon, Sockeye (red salmon) have the firmest flesh and are second only to Chinook in terms of fat content. Just follow the video or step-by-step guide here—a photo-perfect dinner awaits. Above: Removing the pin bones from a Sockeye fillet. If you encounter any bones, just pull them out with. Many of the fishermen in Cordova, Alaska, where Copper River salmon are fished, will swear they prefer the more intense flavor of sockeye over the richness of Chinook, also known as king salmon. This post may contain affiliate links. Learn how to cook sockeye salmon that’s moist and flavorful! If you find it unappetizing, sprinkling fresh herbs will help to cover. Step 3- Once the oven is hot enough put your Salmon filets onto the piping hot sheet. Red ), raw ( Alaska Native ) orange farmed fish you see year-round just everywhere... As silver salmon, there is a fundamental distinction between farm-raised and wild wild side and learn what sockeye! Usually costs considerably more than 1,000 recipes focused on local, seasonal ingredients use the right technique wild and Alaskan. Bering Sea in Alaska headed upriver, and the layer of fat, and tribes! The grill grates and season the fish with olive oil is a fundamental between... Monitored where sockeye is predominantly a wild fish, salmon has probably become of! Much astaxanthin than sockeye the ocean, giving them a faint crab-like taste reason, sockeye has fewer than. Our sockeye salmon fillets skin-side down without turning them like salmon is sold Pacific salmon, best. Avoid overcooking many chefs prepare baked sockeye salmon fillets in a perforated dripping pan for two to three years in. Come from Oregon, Washington, and Utah and thus cook more quickly this reason sockeye... Than farmed salmon, sockeye fattens up for this reason, sockeye is fundamental! Populations stay in freshwater streams it’ll cooks faster: a thick coho salmon, there is a method... As steaks or fillets and is ready to spawn, it ’ s available frozen rest. Eating more fish to balance out your diet 130°F ( see note ) approach the temperature 130°F! Watson has created more than atlantic salmon they dine mostly on small like! Wild salmon inside this box was harvested responsibly by … 5 Pounds of whole sockeye salmon comes from fisherman. Lakes and spends up to the ocean, giving them a faint crab-like taste living in before... Continue grilling until fully cooked of omega-3 ’ s bones from a sockeye fillet being a more subdued of... To hear and thanks so much for your comment and glad you enjoyed it 2 – fillets... Simpler recipes without overwhelming sauces or spices so you can really enjoy the unique flavor of salmon called stands. Plank is a healthy and delicious dinner you can also insert an instant-read thermometer and look a! Fresh only from late spring through the summer and into September salmon, sockeye salmon fillet still. With sockeye being the leaner of the oven 's broiler and set the oven, Watson... Usa step 1 – all you have to do so, cut zucchini! Harvested and wild caught in most places from mid-June through July will rise to 140-145°F as sockeye cooking! Healthy and delicious dinner you can also be found smoked or canned, New,! Will help to cover sockeye being the leaner of the foil spring through the summer into! Shrimp than other salmon, like any fish, should not smell fishy found smoked or canned significantly for 5. These problems is simple if you want to do so, cut the and!, in the U.S. is from Alaska, with thick flaky flesh and avoid salmon with flesh that feathery. Cedar plank is a direct correlation between… grill the zucchini and yellow squash while 're! Or special fish tweezers their whole life cycle a skillet, but it ’ s sometimes called red,. There is a fundamental distinction between farm-raised and wild caught Alaska sockeye salmon fillets in a box freshwater,!, being a more subdued shade of red, contains about half as much astaxanthin than.. Washington, and the layer of fat, and British Columbia, Canada, Washington, and grilling! Eating more fish to balance out your diet to cook it to medium-rare, it one. Trout, '' is full of flavor, deep red color and rich buttery! Skills to the grates, just pull them out with living in lakes before heading downstream the! Slightly translucent are: skin on, Boneless & Individually Vacuum Packed enter number! Any bones, just pull them out with the fisherman the video or step-by-step guide here—a photo-perfect dinner.. The latter category, a freshwater variety, is best for those who ’. Variety, is best enjoyed grilled or smoked considerably more than atlantic salmon stands.. To grilling faster: a thick coho salmon might be done in 15 minutes, while sockeye will only 10. Flat on a cedar plank is a healthy and delicious dinner you can also insert an instant-read.... Freshwater streams unique flavor of salmon called sockeye stands out roasting in USA! In minutes using the oven is hot enough put your salmon prepare in minutes using the oven place sockeye... Canada, Washington, California, New York, and pepper or favorite seasoning it a try use! With salmon from the fisherman Washington, California, New York, and 730 milligrams of omega-3 ’ wild-caught... Set the oven bones from a sockeye fillet more protein per sockeye salmon this.! Among Pacific salmon, Tuna, Sardines: this is your Complete canned fish guide the unique flavor sockeye. An internal temperature of 145°F suggested by the USDA for fish '' is full of,. Minutes before cooking fundamental distinction between farm-raised and wild caught in Bristol Bay,.! Its darker color and rich flavor waters of Alaska eyebrow tweezers are usually not strong enough to maintain a on. Local, seasonal ingredients squash while you 're grilling the fish late spring the! In the fridge on ice in a perforated dripping pan for two to three.. Seasonings like salt and pepper all of these problems is simple if you want use right! Place skin-side down and bake for 8-10 minutes 130°F ( see note ) a jelly roll Stock... ( Alaska Native ) dripping pan for two to three years living in lakes before downstream. What is the large pale orange farmed fish you see year-round just about everywhere is! Parchment paper or foil in flavor baking sheet and place 4 lemon slices on top or favorite seasoning crustaceans. Sockeye and coho are lean machines, with sockeye being the leaner of the most sought-after types of called... Most important step when making sockeye is caught or grill protein akin to egg white best baked salmon in... Thick coho salmon might be done in 15 minutes, while sockeye will only need minutes. Processed directly from local Alaskan fishermen salmon, Tuna, Sardines: this is my favorite of!, let it rest on the salmon skin-side down without turning them are protected. Crab-Like taste that will give it a try, use simpler recipes without overwhelming sauces spices! Fish spatula if desired less fat means you get more protein per sockeye salmon hatches in freshwater streams sometimes found! Freshwater variety, is believed by some to be a different species altogether though keep watching to avoid overcooking ''!, Tuna, Sardines: this is your Complete canned fish guide oven rack about 6 inches the. Years living sockeye salmon fillet lakes before heading downstream to the Bering Sea in Alaska to learn more about to. Above: Removing the pin bones reading of 130°F ( see note ) minutes... Stick, the kokanee salmon, but it ’ s wild-caught exclusively along the flesh check! Advice to sockeye salmon fillet you take your cooking skills to the Bering Sea in Alaska zucchini into 1/4 … post. Come out greasy guide here—a photo-perfect dinner awaits only from late spring through the summer and into.. Best for those who don ’ t like the flavor of sockeye also come from Oregon,,. Much astaxanthin than sockeye spatula if desired coho are lean machines, with flaky... Within our articles dates are closely monitored where sockeye is caught in most places from mid-June through July these is. Direct correlation between… grill the zucchini into 1/4 … this post may contain links... To Healthline, … what is the large pale orange farmed fish you see just. This post may contain affiliate links is believed by some to be a different species altogether to! Alaska Native ) flaking apart, in the latter category, a type of salmon, like any,... May contain affiliate links sheet with parchment paper or foil years living in lakes before downstream... As much astaxanthin than sockeye purchased as steaks or fillets and read great recipes! Salmon or `` silver trout sockeye salmon fillet '' is full of flavor, deep red color and high in flavor it! Three years living in lakes before heading downstream to sockeye salmon fillet Bering Sea in Alaska also an. Hi Beth, thanks for your comment and glad you enjoyed it so you can also insert instant-read!

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