Wild Alaskan Sockeye Salmon Fillet
Sustainably caught by Papa's Catch Salmon in Bristol Bay, the largest wild sockeye salmon run every year and maintains that status by being one of the most sustainable and well managed fisheries in the world.
All of their salmon is carefully handled in order to preserve quality and freshness on the way to the processor. It is filleted, de-boned, vacuum-packaged and flash frozen to -20 degrees F within hours of being caught.
1. It is best to prepare and eat your salmon immediately after it thaws.
2. Submerge the salmon (still in the packaging) in cold water (high-walled roasting pan works well or a plugged-up sink) for 30-45 minutes. You may need to weigh it down to keep it fully underwater.
3. For quicker thawing, flip the salmon and change the water regularly.
4. Once the salmon is fully thawed, cut open the packaging, rinse in cool tap water, and pat dry with paper towels.
Check out Bristol Bay's salmon cooking guide for tips and recipes!
Average weight per fillet: ~1.25-1.5 lb.