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Fresh and Wild Alaskan King - Ships Week of July 29th

SKU
Fresh and Wild King Salmon
Rating:
100% of 100
5.0 Stars Write a Review
Special Price $80 Original Price: $80
  • Details
  • Instructions

COOKING: Regardless of how you like to cook your wild 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 fresh, wild 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 your wild 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 wild 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 your wild 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.


STORAGE:
Your fresh & wild salmon fillet can be stored in the refrigerator for up to 3 days. 


The wild salmon 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, after freezing it, 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, still wrapped salmon, in a bowl of cool water for 30-45 minutes, and then continue thawing in refrigerator.


Limited to 200 Orders

These fresh King Salmon are troll caught from some of the purest waters on earth in the Pacific Northwest: beautiful Alaska, USA. Troll caught wild salmon are caught beyond the limits of typical net fishermen in open waters. The meat from troll caught salmon remains beautifully intact as it is gently pulled from the ocean. Troll caught King salmon remains one of only three species that are troll caught.

Moist and mild, the largest wild salmon of all, Native Americans nicknamed it "tyee" meaning "chief” - a fitting tribute to the size, beauty and nobility of the King salmon. King is the largest and moistest of all wild salmon. 

Rich in Omega-3 fatty acids and full of flavor, the Fresh King Salmon is a true culinary experience, and we're proud to present it to you as part of our Fresh & Wild Summer. 

What You can Expect from SeaBear
Your Fresh & Wild King 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. You will also receive information about the niche fishery that provided your fish.

Reserve yours today. Please note your credit card will not be charged until your order ships.

***Please note, due to these fish being so fresh and tender, removing all bones is not possible, so fillets will likely contain bones.

***Any additional items ordered with a Fresh & Wild Event will ship on the same day as the event.

Ships on Ice
More Information
Ships On Ships on Ice
Instructions

COOKING: Regardless of how you like to cook your wild 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 fresh, wild 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 your wild 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 wild 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 your wild 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.


STORAGE:
Your fresh & wild salmon fillet can be stored in the refrigerator for up to 3 days. 


The wild salmon 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, after freezing it, 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, still wrapped salmon, in a bowl of cool water for 30-45 minutes, and then continue thawing in refrigerator.


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