Wild Whitefish Big Catch | SeaBear Smokehouse

SAVE

$100

Wild Whitefish Big Catch | SeaBear Smokehouse Thumbnail

Storing

Your SeaBear whitefish has been quick-frozen to lock in the 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 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 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 fish to lose flavor and texture. If you must thaw your fish 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 fish (bake, broil, grill, sauté or poach), we believe the key to success is to SLOW DOWN! Slow cooking locks in the natural juices, for a more succulent flavor. When the flesh turns from translucent to just about completely opaque, and flakes easily with a fork, it is done. Here are some specific guidelines by cooking method: 

 

TO BAKE: Pre-heat oven to 275°F. Place fillets on a cookie sheet brushed with olive oil; bake until you can easily flake with a fork (time will depend on thickness of the fillet) - approximately 20 minutes. 

 

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 fillet with olive oil, and place on the grill. Season with salt and pepper. Grill fillet until the sides begin to turn opaque and then flip once – carefully! – and continue grilling until fully cooked. 

 

TO PAN FRY: Place fillets in a sauté pan coated with olive oil and pan fry over medium-low heat. 

Wild Whitefish Big Catch

$318 41800

SKU: BIGCATCH2

Choose your subscription frequency
Quantity

Save $100! Incredible Value, Unmatched Quality.

Our Big Catch program is back! Fill your freezer with this collection of super-premium whitefish:

  • Eight 6 oz Wild Halibut Dinner Fillets
  • Eight 6 oz Wild Sablefish (Black Cod) Dinner Fillets
  • Eight 6 oz Wild Alaskan Cod Dinner Fillets

Halibut

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.

Sablefish

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. May contain bones. Skin-on.

Alaskan Cod

Caught in the pristine cold waters of Alaska, Wild Cod have a firm, flaky texture, are filled with essential nutrients, and can be used in a variety of whitefish recipes such as traditional fish & chips.

NEW -- order once, OR choose a convenient auto-refill option to automatically receive an order every 1, 2, 3, or 4 months.   And, of course, you can change your frequency or stop your auto-fill any time.  Enjoy!

  • Ships on Ice

  • Cook & Serve

Storing

Your SeaBear whitefish has been quick-frozen to lock in the 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 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 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 fish to lose flavor and texture. If you must thaw your fish 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 fish (bake, broil, grill, sauté or poach), we believe the key to success is to SLOW DOWN! Slow cooking locks in the natural juices, for a more succulent flavor. When the flesh turns from translucent to just about completely opaque, and flakes easily with a fork, it is done. Here are some specific guidelines by cooking method: 

 

TO BAKE: Pre-heat oven to 275°F. Place fillets on a cookie sheet brushed with olive oil; bake until you can easily flake with a fork (time will depend on thickness of the fillet) - approximately 20 minutes. 

 

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 fillet with olive oil, and place on the grill. Season with salt and pepper. Grill fillet until the sides begin to turn opaque and then flip once – carefully! – and continue grilling until fully cooked. 

 

TO PAN FRY: Place fillets in a sauté pan coated with olive oil and pan fry over medium-low heat. 

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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