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Fish: Salmon Steaks

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Description: Salmon steaks are meaty, thick, bone-in bi-sections of the fish are perfect for the grill! Season and sear, or grill to perfection. Don’t let the bones frighten you: once cooked, insert your fork near the center bone and slide out, letting the longer bones guide your fork, to easily separate the meat. 

Recipe: With warm weather looming right around the corner, it's almost grilling season. We love this Salmon Steaks with Soy-Maple Glaze. Comes together quickly and is delicious!

Storage: Keep frozen until ready to eat. The best way to thaw this fish is slowly, and ideally in a refrigerator. If you put the steak in the fridge first thing in the morning it's usually close to being thawed by dinner time. You can also thaw overnight in the fridge and prepare within 1-2 days of thawing. 

This Sockeye Salmon is once-frozen hours after catch to pass on the best color, flavor, and texture you can find outside Alaska.

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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