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Frozen Wild Alaskan Sockeye Salmon – 8 oz Portion – Center Cut

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Description

Order Wild Alaskan Sockeye Salmon Center Cuts Online

Each of our 8 oz. Sockeye salmon fillets are caught wild in the Pacific Northwest. Vibrant in color and providing protein and Omega 3 and 6 fatty acids, Sockeye salmon is a delicious and healthy option for any meal. Each 8 oz. portion comes vacuum-sealed, without bones, and with the skin still on to ensure flavor and quality.

Wild Alaskan Salmon Native to the Pacific Northwest

Sockeye salmon are native to the Pacific Northwest. Like other salmon species, Sockeye has been a popular source of protein for centuries. You might also hear this fish referred to as red, blueback, or Kokanee salmon. These beautiful fish can grow up to 33 inches long and weigh in between 5 and 15 pounds. Sockeye is also one of the most abundant salmon species in the Pacific Ocean, making them a popular seafood staple across the U.S.

Buy Center Cut Wild Sockeye Salmon Fillets Online

Each Sockeye salmon fillet comes boneless and with the skin still on, ensuring incredible flavor and texture. We can deliver your Sockeye fillets right to your front door. All you need to do is place your order online and select the date you want them by. We overnight to anywhere in the United States, to be sure that you get fresh seafood no matter where you live.

Safe Handling of Frozen Sockeye Salmon

Storage: Keep frozen ≤ 0℉ (-18° C). Vacuum-sealed fish held under these conditions should retain its quality for at least six to 12 months. Lean white fish (halibut, cod) generally have a longer freezer life than fatty fish (salmon, tuna, sablefish). It is important to note, seafood stored in frost-free freezers should be used within 3 months.

Thawing instructions: Thaw under refrigeration ≤ 38℉ ((3℃). Before thawing, puncture or remove packaging. For quick-thawing, place frozen fish in cool water for approximately 20 to 30 minutes, just until contents are flexible. Once thawed, immediately cook or refrigerate (if refrigerating, puncture the package). Regardless of the chosen thawing technique, once the product is thawed, it should be cooked within 24 hours and stored at a temperature no higher than 38℉ (3℃).

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