Seafood Dinners Starter Set

SKU
2-13041
Special Price $185 Original Price: $185
  • 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.


Storing Dungeness Crab Clusters

You can store our fully cooked Dungeness crab in the freezer for up to 6 months. Once thawed, they can be kept up to 3 days in the refrigerator. Simply pack them in ice and cover with a damp towel. Replenish the ice as it melts and pour off excess water.

Preparing - You can simply thaw your crab and serve chilled. If you prefer to warm your crab, there are a variety of ways to reheat it. Steaming, boiling and baking (we recommend 275F) are among the most common. Usually, under these methods, crab takes only 5 to 7 minutes to warm up. Be careful not to overheat your crab, as it will reduce the texture and taste.

Cracking Crab - The trick is to strike or snap the shell just hard enough to crack it, but not so hard that you crush the meat. You can use shellfish crackers, a wooden mallet, or your hands. Note: Place larger claws on their sides before striking. Relax and have fun -- with just a little practice, you’ll be an expert. Once the crab is cracked, all you have to do is twist and eat. Use the sharp, pointy crab "toes" to help pick tasty morsels out of the shells.

Serve with melted butter or toss with your favorite sauce. Crab prepared in this way is also ready to use in your favorite seafood recipes.

Serving & Eating Dungeness Crab, Northwest Style - Allow one to two clusters per person. Eating crab should be fun and informal. Cover the table with butcher paper or layers of newspaper and have plenty of paper napkins on hand. Finger bowls filled with hot tea and lemon slices will clean sticky fingers admirably (the tannin from the tea and acid from the lemon will slice right through the fat in the crab). Hot towels for wiping fingers are also a welcome addition. Once the table is set, tie on a bib, roll up your sleeves and enjoy.

Our Chef’s Tip For Cleaning Fingers After the Meal - Finely crush two soda or saltine crackers in your hands. Then, rub your hands together, just like you were washing them with a bar of soap. The cracker crumbs will absorb any lingering crab smell, and leave your hands feeling fresh, soft and smooth, like you’ve rubbed them with talcum powder. 


Storing your Wild Alaskan Weathervane Scallops-

Your Alaskan scallops have been quick-frozen to lock in their flavor. Upon arrival, please refrigerate or freeze. Scallops will keep in the freezer for approximately 6 months; once thawed they should be cooked and used within 3 days. 

Thawing: The best way to thaw your scallops is to leave them in the refrigerator overnight (in their pouch), for 8 – 10 hours. If you must thaw your scallops quickly, place frozen pouch in a bowl of cool water for 30 minutes, and then continue thawing in the refrigerator.

Wild Sockeye Salmon
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
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.
Black Cod Fillets
Nutrition Facts
Varied Servings Per Container
Serving size 3 oz (85g)
Amount per serving
Calories 210
Calories from Fat 150
% Daily Value*
Total Fat 17g 26%
Saturated Fat 3.5g 18%
Trans Fat 0g
Cholesterol 50mg 17%
Sodium 60mg 3%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 15g
Vitamin D 0%
Vitamin A 2%
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: Black Cod.
Dungeness Crab Clusters
Nutrition Facts
Varied Servings Per Container
Serving size 3 oz (85g)
Amount per serving
Calories 94
Calories from Fat 9
% Daily Value*
Total Fat 1.1g 2%
Saturated Fat 0.1g 1%
Trans Fat 0g
Cholesterol 65mg 22%
Sodium 321mg 13%
Total Carbohydrate 0.8g 0%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 19g
Vitamin D 0%
Vitamin A 2%
Vitamin C 5%
Calcium 5%
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: Dungeness Crab.
Wild Alaskan Weathervane Scallops
Nutrition Facts
6 Servings Per Container
Serving size 3.5 oz (100g)
Amount per serving
Calories 87
Calories from Fat 7
% Daily Value*
Total Fat <1g 8%
Saturated Fat <1g 0.50%
Trans Fat 0g
Cholesterol 36mg 4%
Sodium 87mg 7%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 16g
Vitamin D 0%
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: Scallops.
Wild Alaskan Scallops with Zucchini Noodles and Bacon
Ingredients

1 lb. Wild Alaskan Weathervane Scallops
6-8 slices bacon
6-8 medium zucchini
4-6 green onions, chopped
1 small red onion, chopped
Garlic powder
Fresh lemon juice
Salt & pepper

Instructions

Dry thawed scallops, set aside and cover. In a large frying pan, cook bacon to desired crispness. As bacon is cooking, use a vegetable spiralizer to make the zucchini noodles. In another pan, add 2-3 teaspoons of bacon fat. Bring to medium-high heat before adding the zucchini noodles and chopped red onion.
Sauté until just softened and warmed, about 2–3 minutes. As the zucchini noodles cook, chop the bacon into desired sizes. Remove noodles from heat and add garlic powder, salt and pepper to taste, then toss with half of the bacon and a squeeze of lemon juice and set aside.
Return the first pan to medium high heat with the remaining bacon fat. Add the scallops and sear for approximately 2 minutes on each side until golden brown. Remove from heat.
Divide the noodles into desired portion sizes and plate, adding scallops on top and garnishing with green onions, remaining bacon, and black pepper if desired. Bon appétit!

Serves 4
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
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

An abundance of delicious dining—enough for 5 dinners for 2, or 10 individual dinners!

You’ll receive:
- 2 Wild Sockeye Dinner Fillets
- 2 Wild Halibut Dinner Fillets
- 2 Wild Black Cod Dinner Fillets
- 2 lbs cooked Dungeness Crab
- 1 ¼ lbs. Alaskan Weathervane Scallops.

WARNING: Consuming scallops can expose you to chemicals including cadmium, which are known to the State of California to cause cancer and birth defects or other reproductive harm. For more information go to www.P65Warnings.ca.gov/food

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.


Storing Dungeness Crab Clusters

You can store our fully cooked Dungeness crab in the freezer for up to 6 months. Once thawed, they can be kept up to 3 days in the refrigerator. Simply pack them in ice and cover with a damp towel. Replenish the ice as it melts and pour off excess water.

Preparing - You can simply thaw your crab and serve chilled. If you prefer to warm your crab, there are a variety of ways to reheat it. Steaming, boiling and baking (we recommend 275F) are among the most common. Usually, under these methods, crab takes only 5 to 7 minutes to warm up. Be careful not to overheat your crab, as it will reduce the texture and taste.

Cracking Crab - The trick is to strike or snap the shell just hard enough to crack it, but not so hard that you crush the meat. You can use shellfish crackers, a wooden mallet, or your hands. Note: Place larger claws on their sides before striking. Relax and have fun -- with just a little practice, you’ll be an expert. Once the crab is cracked, all you have to do is twist and eat. Use the sharp, pointy crab "toes" to help pick tasty morsels out of the shells.

Serve with melted butter or toss with your favorite sauce. Crab prepared in this way is also ready to use in your favorite seafood recipes.

Serving & Eating Dungeness Crab, Northwest Style - Allow one to two clusters per person. Eating crab should be fun and informal. Cover the table with butcher paper or layers of newspaper and have plenty of paper napkins on hand. Finger bowls filled with hot tea and lemon slices will clean sticky fingers admirably (the tannin from the tea and acid from the lemon will slice right through the fat in the crab). Hot towels for wiping fingers are also a welcome addition. Once the table is set, tie on a bib, roll up your sleeves and enjoy.

Our Chef’s Tip For Cleaning Fingers After the Meal - Finely crush two soda or saltine crackers in your hands. Then, rub your hands together, just like you were washing them with a bar of soap. The cracker crumbs will absorb any lingering crab smell, and leave your hands feeling fresh, soft and smooth, like you’ve rubbed them with talcum powder. 


Storing your Wild Alaskan Weathervane Scallops-

Your Alaskan scallops have been quick-frozen to lock in their flavor. Upon arrival, please refrigerate or freeze. Scallops will keep in the freezer for approximately 6 months; once thawed they should be cooked and used within 3 days. 

Thawing: The best way to thaw your scallops is to leave them in the refrigerator overnight (in their pouch), for 8 – 10 hours. If you must thaw your scallops quickly, place frozen pouch in a bowl of cool water for 30 minutes, and then continue thawing in the refrigerator.

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