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Fresh and Wild Lummi Island Reef Net Sockeye - Ships Week of August 12th

SKU
Fresh and Wild Lummi Island
Special Price $59 Original Price: $59
  • Details
  • Instructions
  • Nutrition

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 GRILLBrush 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.

Nutrition Facts
Varies Servings Per Container
Serving size 3 oz (85g)
Amount per serving
Calories 140
% Daily Value*
Total Fat 6g 9%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 55mg 18%
Sodium 110mg 5%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Total Sugars 0g 0%
Protein 22g
Vitamin A 4%
Vitamin C 0%
Calcium 0%
Iron 2%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients: Wild Sockeye Salmon

Limited to 175 Orders

This wild salmon is from a micro-fishery off idyllic Lummi Island, Washington (about one hour north of the SeaBear Smokehouse). It is caught using a little-known method call reef netting. 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 (in reef netting, the gear is stationary and the fish swim to it). 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’ 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). While in the live hold, from the salmon’s perspective nothing has changed… they swim freely, and are not stressed.

This unique micro-fishery has everything: a sustainable, environmentally responsible approach to harvesting wild salmon; a story rich in history; and, of course, a salmon which delivers a wonderful culinary experience. 

This fresh sockeye salmon has a robust, rich concentrated salmon flavor. Rich in Omega-3 fatty acids and full of flavor, the Fresh Wild Pacific Northwest Sockeye 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 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 fresh salmon along with cooking instructions, storage guidelines, and tips to make this a memorable meal. 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 GRILLBrush 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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