SeaBear Smokehouse ships its famous seafood nationwide on Goldbelly! Enjoy super-premium wild salmon from the cold, clear waters of the Pacific Northwest. Hand-filleted, bones removed, individually packaged and flash-frozen to maintain quality, flavor, and nutrients, so you can enjoy them whenever you want, all year long. These Lighter Meal Cuts provide an approximately 1/4 lb portion.
In 1957, fisherman Tom Savidge and his wife Marie began smoking wild salmon in their backyard smokehouse and selling it to local taverns in Anacortes, Washington. The fish gained massive popularity and SeaBear Smokehouse was born. Now, more than half a century later, SeaBear Smokehouse remains true to their roots serving sustainable seafood handcrafted in small batches from the Pacific Northwest.
This package includes 20-22 servings and includes:
- 20-22 Wild Sockeye Lighter Meal Cut Fillets (3.5-4.5oz each)
This product is not eligible for discounts or promotions unless otherwise noted. Also, it cannot be purchased with promotional gift cards or referral credits.
Wild Sockeye Salmon. Contains: Fish
Instructions / Storage
- Ships frozen with dry ice, may thaw in transit
- Do not remove dry ice with bare hands
- 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.
- The best way to thaw your wild salmon lighter meal cut fillet is to leave it in the refrigerator overnight (in its pouch), allowing at least 8-10 hours.
- Preheat 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.
- 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.
- 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.
Pro Tip: 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.Download Storage and Prep Instructions
- SeaBear ships Monday-Friday of each week
- Orders cannot be shipped to P.O. Boxes
- Orders shipped to Alaska and Hawaii will incur an additional $35 charge for Overnight Shipping. Sorry guys!
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