Skewer Cuts

SKU
Skewer Cuts
Special Price $45 Original Price: $45
  • Details
  • Instructions
  • Nutrition

Storing Your SeaBear Skewer Cuts 

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

Once skewer cuts are completely thawed, they can be re-frozen though we do not recommend it, as taste and quality may begin to suffer. Shot not be re-frozen if they have been thawed 2 days or longer. 

Thawing 

The best way to thaw your skewer cuts is to leave them in the refrigerator overnight (in their 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 Skewer Cuts

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 fish, for a more succulent flavor. When the salmon has turned from translucent to just about completely opaque the fish is done. At this point the fish should begin to flake easily with a fork. It is important to note that once removed from the heat, your fish 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 until opaque.

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 your skewers with olive oil. 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, keep watching to avoid overcooking. Do not flip skewer cuts.

For best results, use a thermometer and cook until 145-150°F and fish begins to flake.

Albacore Tuna
Nutrition Facts
Varied Servings Per Container
Serving size 8 oz
Amount per serving
Calories 250
Calories from Fat 10
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 90mg 30%
Sodium 100mg 4%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 55g
Vitamin A 0%
Vitamin C 0%
Calcium 0%
Iron 15%
* 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 Albacore Tuna
Copper River Coho Salmon
Nutrition Facts
Varied Servings Per Container
Serving size 8 oz
Amount per serving
Calories 330
Calories from Fat 120
% Daily Value*
Total Fat 13g 17%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 100mg 34%
Sodium 105mg 5%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 49g
Vitamin A 8%
Vitamin C 4%
Calcium 4%
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 Copper River Coho Salmon
Wild Halibut
Nutrition Facts
Varied Servings Per Container
Serving size 8 oz
Amount per serving
Calories 210
Calories from Fat 30
% Daily Value*
Total Fat 3g 4%
Saturated Fat 0.5g 3%
Trans Fat 0g
Cholesterol 110mg 37%
Sodium 150mg 7%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 42g
Vitamin A 2%
Vitamin C 0%
Calcium 2%
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 Halibut

Perfect cuts to place on a skewer, and toss on your grill … simply season (our recommendation: olive oil, sea salt, cracked black pepper, garlic powder) and, if you like, mix in cuts of your favorite vegetables -- we love adding tomato and mushroom.
If you have the Variety Pack (featuring all 3 seafood varieties), try making mixed skewers of all 3!

These cuts are also great to use other ways, “beyond the skewer”:

  • Cook and then toss in your favorite salad
  • Serve over your favorite rice or pasta
  • Stir fry
  • Place on toothpicks and serve as an appetizer with your favorite dipping suace
  • Use in soups and stews


Each order contains three, 8 oz packages. (Wooden Skewer Sticks Not Included).

Choose from the following:

Wild Albacore Tuna
Wild Copper River Coho Salmon
Wild Halibut

Or, try our Skewer Cuts Variety Pack, with two 8 oz packages each of Tuna, Salmon, and Halibut.

Ships on Ice
More Information
Ships On Ships on Ice
Instructions

Storing Your SeaBear Skewer Cuts 

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

Once skewer cuts are completely thawed, they can be re-frozen though we do not recommend it, as taste and quality may begin to suffer. Shot not be re-frozen if they have been thawed 2 days or longer. 

Thawing 

The best way to thaw your skewer cuts is to leave them in the refrigerator overnight (in their 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 Skewer Cuts

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 fish, for a more succulent flavor. When the salmon has turned from translucent to just about completely opaque the fish is done. At this point the fish should begin to flake easily with a fork. It is important to note that once removed from the heat, your fish 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 until opaque.

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 your skewers with olive oil. 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, keep watching to avoid overcooking. Do not flip skewer cuts.

For best results, use a thermometer and cook until 145-150°F and fish begins to flake.

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