Now taking pre-orders for Summer 2014!
In partnership with the fisherman of the Seafood Producers Cooperative.
To source this extraordinary wild Alaskan King Salmon for you, we work directly with a premier cooperative of fisherman of the Seafood Producers Cooperative. The members of this co-op are independent operators who live their dream of a life on the water, while banding together under a common philosophy of handling their catch in a manner simply not found in most fishing operations. From individual hook-&-line catch methods to painstaking on-board handling techniques, everything they do is guided by a philosophy of "quality over quantity," designed to deliver maximum freshness and flavor on the plate.
Our friends at the co-op have worked with us to arrange a late-summer event during which a handful of their fisherman will catch premier King salmon in the pristine waters of Southeast Alaska; we will then hand-fillet, pack and ship these FRESH, for you to enjoy at home.
What You can Expect from SeaBear
Your Fresh Alaskan 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.
Reserve yours today. Please note your credit card will not be charged until your order ships.
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.
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.