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Fresh and Wild Copper River Coho Salmon - Ships Sept 2012

The Coho (also called "Silver") salmon from Alaska’s legendary Copper River run features large, succulent flakes with a beautiful orange-red color, delicate texture, and mild flavor. While wonderful when prepared in the oven, this salmon is just perfect for the grill on Labor Day weekend.

As summer begins to wind down, Alaska’s Copper River ushers in this very special run of Coho salmon. Like the Copper River Sockeye and King from earlier in the spring and summer, these Coho salmon are true "thoroughbreds of the sea". The Copper River presents these salmon with a turbulent, highly challenging 300 mile journey as they seek to swim their way back up river to spawn.

Over the centuries, nature has prepared the salmon for this journey by making them stronger and richer in the wonderful fats and oils which give wild salmon its distinctive flavor. Perhaps no other river on earth is as renown for yielding salmon which offer such a distinctive – and spectacular – culinary experience.



What You can Expect from SeaBear:
Your Fresh and Wild Copper River Coho Salmon will be hand-filleted, and will be shipped fresh, never frozen. It should arrive to you cool to the touch, on gel ice packs. We provide free sea salt & cracked pepper with every order of this phenomenal salmon, along with cooking instructions, storage guidelines, and tips to make this a memorable meal.

Here's what customers are saying about SeaBear's Fresh and Wild Copper River Coho Salmon :
“Such a great way to get fresh fish! Excellent service, easy to work with. We’ve had positive experiences everytime we order.”
– M. Gibbs, Leonard, MI

Product Name Price  Qty
2 lb. Fillet - Ships Sept 2012 (BRCRCO32-FIL) $59.99
Six Dinner Fillets (6 oz. ea., 2¼ lbs. total) - Ships Sept 2012 (BRCRCO36-POR) $74.99
Eight Dinner Fillets (6 oz. ea., 3 lbs. total) - Ships Sept 2012 (BRCRCO48-POR) $89.99

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How to Serve Storage
COOKING: Regardless of how you like to cook your salmon (bake, broil, grill, sauté or poach), we believe the key to success is to SLOW DOWN! Slow cooking locks in the natural juices of the salmon, for a more succulent flavor. When the salmon has turned from translucent to just about completely opaque the salmon is done. At this point the salmon should begin to flake easily with a fork. It is important to note that once removed from the heat, your salmon will continue to cook for several more minutes.
 
Here are some specific guidelines by cooking method:
 
TO BAKE: Pre-heat oven to 275°F. Place salmon fillet skin side down on a cookie sheet brushed with olive oil, and bake for approximately 20 minutes. Do not flip salmon fillet.
 
TO GRILL: Brush grill with olive oil PRIOR to heating. Once the grill is medium-hot (you should be able to hold your hand 6 inches above the grill for 5 seconds), brush the top of the salmon fillet with olive oil, and place on grill skin side up. Grill fillet until sides begin to turn opaque. Flip once, using two spatulas, and continue grilling until fully cooked.
 
TO BROIL: Place salmon fillet skin side down on a broiler pan brushed with olive oil, and place on oven’s middle rack. Generally broil about 10 minutes or so, though keep watching to avoid overcooking. Do not flip salmon fillet.
Your fresh fillet can be stored in the refrigerator for up to 3 days.

The fillet can be frozen & will keep in the freezer for approximately 30 days; once thawed it should be cooked and used within 1-2 days.

The best way to thaw your salmon is to leave it in the refrigerator overnight (still in its wrapper), allowing at least 8-10 hours. Trying to rush the process by thawing at room temperature or placing the frozen pouch in warm water is definitely NOT recommended, as it can cause the salmon to lose flavor and texture.

If you must thaw your salmon quickly, place the frozen pouch in a bowl of cool water for 30-45 minutes, and then continue thawing in refrigerator.