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SeaBear Smokehouse - Wild Sockeye Dinner Fillet Grill 6-Pack

- $-120.00
  • Out of Stock

Ships directly from the vendor.  Street Address Required (Cannot ship to P. O. Boxes).

Whether your love affair with wild salmon involves grilling, baking, broiling or poaching— reel in your next wild culinary adventure with a 6 pack of flash frozen dinner fillets. It's the PNW's go-to ingredient for fabulous outdoor grilling, dinner-party entertaining or just better-for-you healthy eating.

Includes:

  • SeaBear Smokehouse (6) individual 6 oz. portions of Wild Sockeye Salmon
    • Responsibly sourced from the pristine waters of Alaska.
    • Natural Source of Omega-3 Fatty Acids.
    • Bones Removed - Single Side of Skin.
    • Artisan Crafted at the Anacortes Smokehouse.
  • Tom Douglas Salmon Rub,  3.5 oz.
  • San Juan Island Sea Salt Organic Pepper & Sea Salt Grinder, 2.25 oz.
  • The Bread Dip Co. Artichoke & Capers Spread & Dip, 8 oz.  
  • Essential Baking Bake-At-Home French Bread, 1 lb.

Ships directly from the vendor.

  • Ships on ice. Arrives frozen to serve later, or thaw and enjoy!
  • Express two-day shipping, ice, and insulated packaging is included on this gift. Choose standard $7 ground shipping at checkout.
  • Orders ship Mon. Tues. & Wed. (Wed. order cutoff 8 am) to arrive by the end of the week.
Note: Street address required (cannot ship to P O Boxes).

NOT AVAILABLE FOR DESIGN YOUR OWN GIFT BOXES. NOT AVAILABLE IN OUR STORES.

Also available as a 12 pack.
Wild Sockeye Salmon ============= 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. Wild Salmon Dinner Fillets Regardless of how you like to cook your salmon (bake, broil, grill, sauté or poach), 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.

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