Makes me wonder if Kings are preferred for the very willing to pay Sushi market? Then again the larger the cut the better it freezes for all year availability. This is money in the bank for them.

The Sockeye fillets at the local shop were obviously tail (perfect for a single albeit larger serving) So maybe the larger portions of sockeye are sold for sushi or perhaps as steaks (which IMO with skin on grill really nice and easier than filets)

BTW the lunch there today was fantastic. Best Salmon I've ever had. Probably a 6-8oz fillet with steamed veggies, rice and a fruit salsa for $24.99.