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Fish: Sockeye Salmon Fillet

$22.00

This Sockeye salmon is directly from Bristol Bay in Alaska. This fillet is an entire half of a salmon. The average price is $35.33.


Weight & Price: Fillets weigh between 1 lb and 1.9 lbs. Your individual filet will be weighed on the day of delivery and you will be charged accordingly by the listed $/lb. Price per lb is $26.50, and the average price per filet is $35.33.

Description: These whole Sockeye Salmon Fillets are once-frozen hours after the catch for the best color, flavor, and texture you can find outside Alaska. Perfect to grill up for the whole family! They are skin on, boneless fillets. If you love beautiful fish or are looking to impress the in-laws, this fillet is right for you! These Sockeye salmon are directly from Bristol Bay in Alaska. The fish is caught by a tight-knit crew of four that have been fishing together for 15 years. The salmon have been coming into the bay forever and the fishermen crew spends about 6 weeks in Alaska fishing and working.

Recipe: Slow-poached in white wine, garlic, lemon and dill, this salmon makes an easy, delicious meal for one.
Try this recipe for a crispy herbed salmon fillet.

How to thaw: The best way to thaw these fillets is slowly, and ideally in a refrigerator.If you put a fillet in the fridge first thing in the morning it's usually close to being thawed by dinner time.

Wild for Salmon

Wild For Salmon is a local business that makes fresh/frozen wild Alaskan sockeye salmon available to you here on the East Coast. Wild For Salmon is owned and operated by Steve and Jenn Kurian of Bloomsburg, PA. Because they are the fishermen and are local, it allows them to be able to provide you with the highest quality, flash/frozen, Alaskan sockeye available. June and July are busy months on their boat. The fishing season lasts approximately 5-7 weeks. Steve is the skipper of their 32’ boat, while Jenn, the first mate, and two other local men are deckhands. As they catch the fish they are kept in refrigerated holds, making sure the quality is preserved. On average, every 10 hours they offload the fish onto a larger crab boat which takes the fish in for processing. It is quickly filleted, flash frozen, and vacuum sealed to capture the “direct from the boat” flavor.

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