Healthy You Starter Set

SKU
2-13043
Special Price $99 Original Price: $99
  • Details
  • Instructions
  • Nutrition
  • Recipes

Storing Your SeaBear Dinner Fillets 
Your fillets have been quick-frozen to lock in their flavor and nutrients, and shipped to you on dry ice. Upon arrival, please freeze or refrigerate. Fillets will keep in the freezer for approximately 3-4 months; once thawed they should be cooked and used within 1-2 days. 

Once a frozen fillet is completely thawed, it can be re-frozen though we do not recommend it, as taste and quality may begin to suffer. No fillet should be re-frozen if it has been thawed 2 days or longer. 

Thawing 
The best way to thaw your wild salmon fillet 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.

Cooking Your Wild Salmon Dinner Fillets

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 each salmon fillet with olive oil, and place on grill skin side up. Grill fillet until sides begin to turn opaque. Flip once, 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.

Storing your Wild Salmon Burger Meat 
Freeze or refrigerate upon arrival. Wild Salmon Burger Meat can keep unopened in the freezer for up to 3 months, unopened in the refrigerator for up to 7 days, and opened in the refrigerator for up to 2 days. We do not recommend re-freezing after this product has been completely thawed, as you may begin to lose flavor. 

Thawing
The best way to thaw your Burger Meat is to leave it in the refrigerator overnight (in its tub), allowing at least 8-10 hours. Trying to rush the process by thawing at room temperature or placing the frozen tub in warm water is definitely NOT recommended, as it can cause the salmon to lose flavor. If you must thaw your salmon quickly, place the frozen tub in a tray of cool water for 30-45 minutes, and then continue thawing in refrigerator.


Storing Your Ready-To-Eat Salmon
Our Ready-to-Eat Wild Salmon has a shelf life of approximately four years, which make them perfect for camping trips, to pack in your RV, or for emergency kits. Think of the pouch like a “flexible can” – as long as the pouch is not punctured, leaking or opened, the product inside will stay good for at least 4 years. Even this is conservative, as long as the pouch is intact.

Wild Sockeye Salmon Fillets
Nutrition Facts
Varied Servings Per Container
Serving size 3 oz (85g)
Amount per serving
Calories 140
Calories from Fat 50
% 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
Protein 22g
Vitamin D 110%
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: Sockeye Salmon
Wild Halibut Dinner Fillets
Nutrition Facts
4 Servings Per Container
Serving size 3 oz (85g)
Amount per serving
Calories 100
Calories from Fat 15
% Daily Value*
Total Fat 1.5g 2%
Saturated Fat 0.5g 3%
Trans Fat 0g
Cholesterol 50mg 17%
Sodium 70mg 3%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 19g
Vitamin D 50%
Vitamin A 0%
Vitamin C 0%
Calcium 0%
Iron 0%
* 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: Halibut.
Wild Alaskan Sockeye Salmon Burger Meat
Nutrition Facts
3 Servings Per Container
Serving size 4 oz (113g)
Amount per serving
Calories 225
Calories from Fat 100
% Daily Value*
Total Fat 12g 18%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 160mg 50%
Sodium 682mg 28%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 28g
Vitamin D 0%
Vitamin A 5%
Vitamin C 7%
Calcium 6%
Iron 0%
* 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: Smoked Sockeye (Sockeye Salmon, salt, cane sugar, natural wood smoke), arugula, white mushrooms, garlic.
Ready-To-Eat Wild Pink Salmon
Nutrition Facts
1 Servings Per Container
Serving size 1 pouch (100g)
Amount per serving
Calories 130
Calories from Fat 25
% Daily Value*
Total Fat 2.5g 4%
Saturated Fat 0.5g 3%
Trans Fat 0g
Cholesterol 20mg 7%
Sodium 200mg 8%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 26g
Vitamin D 110%
Vitamin A 0%
Vitamin C 0%
Calcium 0%
Iron 4%
* 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 Pink Salmon and Sea Salt.
Ready-To-Eat Wild Sockeye Salmon
Nutrition Facts
1 Servings Per Container
Serving size 1 pouch (100g)
Amount per serving
Calories 130
Calories from Fat 35
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 260mg 11%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 24g
Vitamin D 190%
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 and Sea Salt.
No-Fail Wild Salmon Dinner
Ingredients

1 Wild Salmon Fillet

Instructions

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 each salmon fillet with olive oil, and place on grill skin side up. Grill fillet until sides begin to turn opaque. Flip once, 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.

Serves 4
Wild Salmon Meatballs
Ingredients

Two 8 oz tubs SeaBear Wild Salmon Burger Meat
1 egg
Olive oil

Dipping Sauce Ideas

BBQ Sauce
Heat 8 oz grape jelly with 3 oz tomato-based chili sauce.
Heat ¼ cup fig preserves with 1 tsp water (or as needed) until dip consistency is reached.

Instructions

Mix Wild Salmon Burger Meat with egg. Roll into 1” meatballs. Sauté in 1 TBS Olive oil until opaque and cooked through. Serve with your favorite dipping sauce and enjoy!

Serves 12-20 Meatballs
Grilled Halibut Fillets with Lemon & Butter Sauce
Ingredients

4 thick-cut halibut fillets
1/4 cup olive oil
Salt & peppper to taste

For the Butter Sauce:

1 cup white wine
1 tbsp white wine vinegar
2 tbsp heavy cream
1/2 cup water
1/2 tsp freshly ground white pepper
1/4 cup shallots, chopped finely
1/2 tsp salt
2 sticks sweet cream butter, unsalted
Juice of 1/2 a lemon

Instructions

To make the sauce, place wine, water, shallots, vinegar, salt and pepper in a sauce pan over medium to high heat. Bring to a boil to reduce it about 1/3 cup. Transfer to a food processor bowl to puree. Once pureed, transfer back to the sauce pan and add the cream.

Turn the heat to low, and add butter little by little, slowly whisking with a wire whisk after each addition (this should take about 3 to 4 minutes to add all the butter). Beat steadily, the sauce should never boil. Add lemon juice and season with salt and pepper to taste. Keep warm until ready to serve.

When ready to cook, preheat your grill to 375 degrees. Add olive oil to a dutch oven and place inside the grill to preheat. Season halibut with salt and pepper and place inside the Dutch oven. Cook approximately 3 to 4 minutes per side, until internal tempature reaches 130 degrees F and fish is opaque and flakes easily with a fork. Serve halibut with butter sauce. Enjoy.

This recipe is from our friends at Traeger Grills. 

Serves 4

Eat well, eat right for lunch and dinner.

This collections includes: 
- 2 Wild Sockeye Dinner Fillets
- 2 Wild Halibut Dinner Fillets
- 1 tub (12 oz) Smoked Sockeye Burger Meat
- 1 pouch Ready-To-Eat Wild Sockeye Salmon (3.5 oz)
- 1 pouch Ready-To-Eat Wild Pink Salmon (3.5 oz)

Ships on Ice
More Information
Ships On Ships on Ice
Instructions

Storing Your SeaBear Dinner Fillets 
Your fillets have been quick-frozen to lock in their flavor and nutrients, and shipped to you on dry ice. Upon arrival, please freeze or refrigerate. Fillets will keep in the freezer for approximately 3-4 months; once thawed they should be cooked and used within 1-2 days. 

Once a frozen fillet is completely thawed, it can be re-frozen though we do not recommend it, as taste and quality may begin to suffer. No fillet should be re-frozen if it has been thawed 2 days or longer. 

Thawing 
The best way to thaw your wild salmon fillet 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.

Cooking Your Wild Salmon Dinner Fillets

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 each salmon fillet with olive oil, and place on grill skin side up. Grill fillet until sides begin to turn opaque. Flip once, 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.

Storing your Wild Salmon Burger Meat 
Freeze or refrigerate upon arrival. Wild Salmon Burger Meat can keep unopened in the freezer for up to 3 months, unopened in the refrigerator for up to 7 days, and opened in the refrigerator for up to 2 days. We do not recommend re-freezing after this product has been completely thawed, as you may begin to lose flavor. 

Thawing
The best way to thaw your Burger Meat is to leave it in the refrigerator overnight (in its tub), allowing at least 8-10 hours. Trying to rush the process by thawing at room temperature or placing the frozen tub in warm water is definitely NOT recommended, as it can cause the salmon to lose flavor. If you must thaw your salmon quickly, place the frozen tub in a tray of cool water for 30-45 minutes, and then continue thawing in refrigerator.


Storing Your Ready-To-Eat Salmon
Our Ready-to-Eat Wild Salmon has a shelf life of approximately four years, which make them perfect for camping trips, to pack in your RV, or for emergency kits. Think of the pouch like a “flexible can” – as long as the pouch is not punctured, leaking or opened, the product inside will stay good for at least 4 years. Even this is conservative, as long as the pouch is intact.

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