Dinner Fillet Variety Packs | SeaBear Smokehouse
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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. 

 

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. 

 

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.

Dinner Fillet Variety Packs

$50

SKU: 2-13049

Choose your Format
Quantity

Our Healthy Hearts Wild Salmon Variety Pack is our most popular dinner fillet offering, perfect for healthy dining, or as a thoughtful gift. Each order contains Sockeye salmon, Coho salmon, King salmon, and Keta salmon fillets (all 6 oz each) plus 4 FREE healthy sauces and/or rubs.

Your Healthy Hearts wild salmon fillets will arrive individually flash-frozen to lock in the flavor and nutrients. Our customers rave that they've never before had salmon so fresh tasting. Enjoy them anytime, all year long. Simply thaw, use the easy-to-follow cooking instructions with one of the included sauces or rubs, and enjoy one of the best salmon dinners you'll have.

Current Free Sauces (subject to change):

  • Mango Salsa
  • 4 Pepper Olive Oil
  • Seafood Spice Rub
  • Lemon Twist Salt

Here's a great way to try multiple Wild Seafood dinner fillets. Each variety pack contains four 6-oz dinner fillets, and comes with three FREE sauces and rubs for a simple, delicious, good-for-you preparation.

Black Cod: Celebrated for its rich, succulent, melt-in-your-mouth flavor the large-flaked Black Cod (also known as Sablefish) is a sought-after culinary delight. Rich in beneficial Omega-3 fatty acids and high on all the leading environmental organizations' lists of responsible seafood selections, Black Cod also makes a great choice for a Healthy You! May contain bones.

Wild Halibut: The largest flatfish in the sea, halibut are individually caught by hook and line along the continental shelf of the Pacific Northwest at icy cold depths of 900' or more. The result is a lean, light whitefish with sweet, delicate flavor, perfectly firm texture and pure snow-white flesh. halibut will hold its shape and texture whether baked, broiled, grilled, poached or steamed, and its flavor works equally well with bold sauces or simple spritz of lemon.

Wild Sockeye Salmon: Super-premium wild salmon from the cold, clear waters of the Pacific Northwest. Naturally rich in Omega 3's, hand-filleted, bones removed, and individually packaged, flash-frozen at the peak of freshness.

Choose from:

  • Halibut & Salmon: Two Wild Halibut & Two Wild Sockeye dinner fillets + three FREE sauces/rubs
  • Halibut & Black Cod: Two Wild Halibut & Two Wild Black Cod dinner fillets + three FREE sauces/rubs.
  • Ships on Ice

  • Kosher

  • Cook & Serve

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. 

 

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. 

 

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.

Our Guarantee THE FISHERMAN’S OATH

Since 1957, we’ve taken great pride in sharing with you the bounty of the Pacific Northwest. If for any reason you are not absolutely thrilled with our products and service, we will immediately replace your order, refund your money, or do whatever it takes to make it right. That is our promise.

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