Home >  > Fresh and Wild Reef Net Sockeye Salmon - Ships Aug 2012
See Larger Image

Fresh and Wild Reef Net Sockeye Salmon - Ships Aug 2012

In the summer of 2005, we 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 and Wild Reef Net 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.

Product Name Price  Qty
1½ lb. Fillet - Ships Aug 2012 (BRREEF1) $55.99
Six Dinner Fillets (6 oz. ea., 2¼ lbs. total) - Ships Aug 2012 (BRRNSK36-POR) $79.99
Eight Dinner Fillets (6 oz. ea., 3 lbs. total) - Ships Aug 2012 (BRRNSK48-POR) $89.99

May We Also Recommend

Product Name
Product Name
Product Name
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.