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Fresh and Wild Yakutat Sockeye Salmon - Ships Summer 2011

We're now taking reservations for this Fresh & Wild salmon to ship next year, during Summer 2011.

The pristine waters of the Gulf of Alaska, by this remote fishing area, are home to wild Sockeye salmon with a beautiful red color, firm texture and especially rich flavors.

Yakutat, Alaska is located in the gulf of Alaska and is the epicenter of the world’s most pristine wild salmon. Their salmon live in the cleanest waters known to man. Yakutat is a tiny village, so remote it can only be accessed by plane or boat. There are no roads in or out and no year-round ferry service.

The native Tlingit people have thrived for many centuries, dependant on their relationship with the sea, which provides their salmon bounty and harvest.



What You can Expect from SeaBear:
Your Fresh Yakutat Area Wild Sockeye 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 Yakutat Sockeye Salmon:
"“Well, the salmon arrived on Friday and WOW was it ever good. So good in fact that it made one of the five or so great meals I’ve ever had (with just picked corn, fennel slaw, and a salad with just picked tomatoes, olive oil, balsamic and home made hummus). Thanks again for the great food and service.”
– E. Weissman, Dorset, VT

Product Name Price  Qty
1½ lb Fillet - Ships Summer 2011 (BRYAKUT) $45.99
Eight Dinner Fillets (6 oz. ea., 3 lbs. total) - Ships Summer 2011 (BRYAK48-POR) $74.99

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How to Serve Storage
Contrary to what many cookbooks will recommend, the best way to cook salmon is to cook it slowly over low heat.  Slow cooking allows the fish to remain moist and full of flavorful oils.  When cooking in the oven, bake at 275ºF degrees for approximately 20 minutes or so.  When grilling, use a low-to-medium flame.  The salmon is done when the meat has turned opaque.  Don’t wait for it to necessarily “flake easily with a fork” as is often recommended - at that point, it may already be a bit overdone.
Storing Your Fresh & Wild Salmon
Upon arrival, remove your salmon from the bag and rinse both the salmon and the bag in cold water. Repackage until ready to use. Your fresh fillet can be stored in the refrigerator for 3-5 days.

Freezing/Thawing
The fillet can be frozen & will keep in the freezer for approximately 30 days; when you freeze this fresh salmon, wrap it first in plastic wrap and try to get as much air out as possible. Then, wrap in foil and place in a zippered plastic bag.

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 (in its pouch), 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.