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Fresh Yakutat Wild Sockeye Salmon - SOLD OUT for 2008

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.

SOLD OUT for Summer of 2008!

Some information about the Yakutat salmon:

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, and have never been farmed, threatened nor endangered. In fact, salmon farming is illegal in Alaska! The local rivers have never seen dams, commercial fish traps, hatcheries or hydroelectric power plants. Marine habitats are undisturbed, the salmon is as naturally pure and are just as wild today as they’ve always been.

Yakutat, Alaska 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. Wild Alaskan Salmon continues to provide sustenance to Yakutat’s native people and plays an essential role in cultural activities.

The Yakutat community understands and respects the beauty of their home. Through pride and awareness, the community protects and maintans pristine habitats and water quality through the area. Yakutat fisheries are productive, sustainable and mandated by the State of Alaska. Local biologists closely monitor how many salmon swim upstream, and biologists decided when and for how long fisherman can harvest their catch.

We're proud to support this MSC Certified Fishery.

Here's what customers are saying about SeaBear:

"The food is delicious & I would highly recommend SeaBear to anyone wanting to purchase fresh salmon" N Malloy Ships on ice

Product Name Price  Qty
1½ lb Fresh Fillet (BRYAKUT) $45.99 Out of stock.
8 Dinner-sized fillets (6 oz each) (BRYAK48-POR) $74.99 Out of stock.

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Symbols 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.
Ships on ice Ships On Ice
Items with this symbol ship on ice, and must be either refrigerated or frozen upon arrival. Shipped via FedEx 2 Day Air Express in a reusable cooler, all at our standard shipping rate. Shipments on ice are sent Monday, Tuesday, and Wednesday only.