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Fresh Reef Net Wild Sockeye Salmon - Ships August 2009

In the summer of 2005, we at SeaBear were introduced to an amazing wild salmon micro-fishery about one hour north of our smokehouse. Two long-time fishermen whom we met – Riley and Keith – fish the waters off idyllic Lummi Island, Washington for the highly prized Fraser River Sockeye (one of the North Pacific's richest tasting wild salmon), using a little-known method called reef netting. The story of reef net fishing is one steeped in history, and the quality of the fish it allows them to deliver is nothing short of spectacular.

The Story of the Reef Net Sockeye Salmon:
Reef netting is a centuries-old method of salmon fishing, first practiced by Native Americans using cedar canoes (it is believed to be the oldest net fishing method in the world). Today, reef netting is quite rare; there are only 11 licensed reef netters in the world, all located in the waters of north Puget Sound, and often handed down within families. To fish, a "reef" is created, using lines and flags strung between two floating, stationary platforms. As the flood tide runs, salmon swim into this "reef", which ultimately channels them between the two platforms and over the netting.

When a Spotter, perched in their tower 20 feet above the water, sees fish over the net, a command of "Pull!" is issued; the net is raised, and the fish slide gently onto the platform, then directly into a live holding pen below the gear.

Once in the live holding pen the salmon swim freely in the current, and any unintended catch is returned to the sea, unharmed. This, along with the extremely low impact of the low-tech gear, make reef netting a model for sustainable, environmentally responsible fishing.

What You can Expect from SeaBear:
Your Fresh Reef Net 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 Reef Net Wild Sockeye salmon
"I have ordered from SeaBear before and always found their products of the highest quality." S Johnson

"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." Ed W. - Dorset, VT

"This salmon was as good as I have ever experienced. Shipping was as represented. Cooking instructions were right on the money. I could not ask for more." J Hunter

Please note: a separate shipping charge of $15.99 will be applied to each of Fresh & Wild Salmon events. If you have questions, please call us at 800-645-3474

Product Name Price  Qty
1½ lb. Fresh Fillet - Ships Summer 2009 (BRREEF1) $45.99
8 Dinner-sized Fillets (6 oz each) - Ships Summer 2009 (BRRNSK48-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.