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Fresh and Wild Aleutian Islands Sockeye Salmon - Ships Summer 2011

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

This wild Alaskan Sockeye is harvested from one of the last wild places on earth – 8,000 miles of icy cold water along the wind-swept Aleutian islands, where the Pacific Ocean meets the Bering Sea.

The Aleutian Islands are a chain of more than 300 small rugged, volcanic islands curving approximately 1200 miles west from the tip of the Alaska Peninsula, stretching to where the Bering Sea meets the Pacific Ocean. The convergence of these bodies of water creates an abundance of food upon which the Sockeye feast.

The coasts along the islands are rocky and have been beaten by the coastal waters. The approaches are dangerous, with the land rising immediately from the coasts to steep, majestic mountains. These Sockeye salmon, shaped by their environment over the centuries, have a higher natural oil content that any other Sockeye caught in Alaska.

What You can Expect from SeaBear:
Your Fresh and Wild Aleutian Islands 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.



Ships July 21st to arrive by Friday July 23rd

Product Name Price  Qty
1½ lb. Fillet - Ships Summer 2011 (BRASK24-FIL) $45.99
Eight Dinner Fillets (6 oz. ea., 3 lbs. total) - Ships Summer 2011 (BRASK48-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.