Event #19: Fresh & Wild Coho Salmon from Southeast Alaska - Ships Week of August 28th

$65

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Bear Yates | SeaBear Smokehouse
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Bear Yates | SeaBear Smokehouse Thumbnail
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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.

STORAGE:
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.

Coho Salmon
Coho Salmon nutrition label

Event #19: Fresh & Wild Coho Salmon from Southeast Alaska - Ships Week of August 28th

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$65

SKU: EVENT19-2-81224

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$65

Quantity

Ships Week of August 28th. 300 Orders Available.

Here in our waterfront community of Anacortes, there are a lot of fishing families, who fish commercially all across the Northwest. One of those fishing families is that of our SeaBear team member, Bear. At the Smokehouse, Bear is one of our highly skilled team members that fillets our raw fish. During the Summer months, Bear travels to Alaska as a 4th generation fisherman to join his family while the salmon are running in SouthEast Alaska. We're thrilled to present to you these succulent Wild Coho salmon caught by one of SeaBear's own aboard F/V Julie Kristine.  We are thrilled to present this extra special event, caught by one of SeaBear's own.

What You Can Expect from SeaBear:

Your Fresh Salmon will be hand-filleted and shipped fresh, never frozen. It should arrive cool to the touch, on gel ice packs. We provide free sea salt & cracked pepper with every order of this phenomenal fresh salmon along with cooking instructions, storage guidelines, and tips to make this a memorable meal. Reserve yours today. 

**Please note, due to these fish being so fresh and tender, removing all bones is not possible, so fillets will likely contain bones.

**Any additional items ordered with a Fresh & Wild Event will ship on the same day as the event.

SKU: EVENT19-2-81224

  • Ships on Ice

  • Cook & Serve

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.

STORAGE:
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.

Coho Salmon
Coho Salmon nutrition label

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