Six 6 oz Copper River Dinner Fillets (2-1/4 lbs. total)
Storing Your SeaBear Wild Salmon Dinner Fillets
Your wild salmon 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.
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.
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.
Please keep your steaks frozen until ready to use. To thaw, place package in the refrigerator for 8–12 hours. We do not recommend thawing in water.
GRILLING: Preheat your grill to high. Season and oil each steak. Grill 4–6 minutes per side until a meat thermometer reaches desired doneness.
OVEN BROILER: Preheat your broiler to high. Season and oil each steak. Broil 4–6 minutes per side until a meat thermometer reaches desired doneness.
120-130 degrees for Rare
130-140 degrees for Medium Rare
140-150 degrees for Medium
150-160 degrees for Well Done
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.
Hand cut from our highly popular Fresh & Wild event, and quick-frozen to lock in the flavor for you to enjoy at your convenience! These robust, premier wild Sockeye fillets are one of the highlights of our Summer. Now, you can experience them for dinner anytime you’d like. Add buttery Filet Mignon rounds (approx 5 oz each) from our friends at Double R Ranch or 2 lbs. of Dungeness Crab Clusters for a truly indulgent night to remember. Limited quantities available!