Fresh & Wild Salmon Caught by Ancient Method

Long days, warm evenings and fresh, wholesome foods are just a few of the delights of the summer season. For those who love seafood the bounty of fresh, wild salmon is certain to be on the list. But all salmon are literally not created equal. For a very limited time each summer, there is more than one salmon that stands out amongst the others and it’s not Copper River. The special salmon available mid-season is the Reef Net wild sockeye salmon.

Over the past few years, the word has been getting out amongst chefs and culinary experts about the Lummi Island fishery that harvests salmon the way the Indians did for centuries. Reef Net salmon is one of the culinary world’s best-kept secrets. The salmon are caught in the clean waters off Lummi Island in Washington state on the way north to the Fraser River. the Reef Net wild sockeye salmon are handled with unmatched care from the salt water until it arrives at its destination. The result of such great care is the rich juicy flavor, and firm, deep red flesh. SeaBear, a leading wild salmon purveyor is shipping fresh, Reef Net Sockeye Salmon direct to consumers July 26 to August 20.


What makes Reef Net wild salmon taste so good?
Reef Net salmon have exceptional flavor due in part to the manner in which they are harvested. Reef netters use a little-known fishing technique, which results in gentler handling and processing of each individual salmon. This is coupled with the ability to keep the fish alive longer that makes for a salmon with unparalled taste and texture. The Fraser River Reef Net Sockeye salmon is one of the north Pacific’s richest tasting wild salmon. The heart-healthy Omega 3’s content is extremely high in these salmon because they still have their stored energy for the 1500-mile journey back up the Fraser River.

Reef Netting= Environmental Responsibility
Reef netting is considered the most environmentally sound salmon fishing technique. No fossil fuel is used to chase the fish, and there is very little disruption of marine mammals, birds or the environment in terms of water, air, noise or motion. Originally practiced by Native Americans of the Puget Sound area, the method involves using canoes, Reef-netters wait for the salmon to come to them and avoid catching and killing unwanted species. They create an elaborate funnel of lines and ribbons to ease salmon into swimming over the net, which is suspended between two anchored, stationary boats. Winches are used to gently raise the net, allowing the fish to gently slide onto the platform, then directly into a live holding pen below the gear. Lummi Island reef netters are dedicated to a selective and sustainable harvest of the highest quality wild salmon in the world.

Fresh Reef Net Sockeye Salmon Delivered Right to the Front Door
SeaBear is making available to customers four fresh and wild salmon runs this summer: Copper River Sockeye, Yakutat Area Sockeye, Copper River Silver and the Fraser River Reed Net Sockeye salmon. SeaBear ships fresh Reef Net Sockeye salmon for express delivery direct to customer’s homes anywhere in the continental United States between July 26 and August 20. The salmon is hand filleted and shipped fresh directly from the company’s plant in Anacortes, Washington. A 1-½ lb. fillet arrives ready to prepare and enjoy along with preparation instructions for $45.99 (plus shipping) or two 1-½ lb. fillets for $87.99. To order this once-a-year culinary opportunity, call SeaBear directly at 1-800-645-3474 or shop online at www.SeaBear.com .


When cooking or grilling SeaBear fillets of salmon, we recommend the following approaches for best results:

Slow Down! - Slow cooking seals in the juices, particularly for wild salmon In an oven, bake at 300º for approximately 25 minutes. When grilling, let the coals burn down, or place the grill up high. Seafood is done when it turns translucent to opaque, and flakes begin separate easily with a fork. Your salmon will keep cooking even after you remove it from the heat.

Avoid Sticking - Use a light brushing of olive oil to help avoid the seafood sticking to a grill or baking sheet. Another option when grilling is to cut a potato in half and run it lengthwise down the hot grill; the starch will act as a natural lubricant.

Start With Skin Side Up - If your fillet has skin, keep it on while cooking It will keep the salmon intact and can easily be removed after cooking if you prefer. When grilling, start with the skin side up. This side has the rich oils which will be drawn into the flesh by the heat below.

Flip Once, and ONLY Once - Home cooks have a tendency to flip too many times. This can break up the fillet and leads to uneven cooking.

Keep It Simple - A great piece of salmon, halibut, tuna, sole or cod cooked or grilled correctly, needs very little else. We recommend a simple brushing with olive oil/sea salt/cracked pepper, a mix of olive oil/chopped fresh mint /cilantro, or a small dollop of one of our simple sauces or specialty butters. Don’t cover the wonderful flavor of a great fish, cooked well, with lots of heavy toppings.

About SeaBear
The SeaBear Smokehouse has offered the very best wild salmon and other artisan seafood since 1957. Today, SeaBear ships to customers in all 50 states direct from their authentic custom smokehouse in Anacortes, Washington, featuring a wide range of traditional Northwest smoked salmon, Alaskan halibut, crab, chowders and more for gifts and entertaining. To learn more, visit www.seabear.com.