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Fresh and Wild Aleutian Islands Sockeye Salmon - Ships July 2012

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.



Product Name Price  Qty
1½ lb. Fillet - Ships July 2012 (BRASK24-FIL) $49.99
Six Dinner Fillets (6 oz. ea., 2¼ lbs. total) - Ships July 2012 (BRASK36-POR) $69.99
Eight Dinner Fillets (6 oz. ea., 3 lbs. total) - Ships July 2012 (BRASK48-POR) $79.99
Twelve Dinner Fillets (6 oz. ea., 4½ lbs total) - Ships July 2012 (BRASK36-POR-2) $113.88
Sixteen Dinner Fillets (6 oz. ea., 6 lbs. total) - Ships July 2012 (BRASK48-POR-2) $143.84

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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.