Wild Reefnet Sockeye Salmon
6 oz portions, skin-on/boneless |
Enjoy a rare, luscious treat! Sockeye salmon is prized for its rich flavor and firm texture — and this summer’s Fraser River harvest netted fish much richer than most sockeye.
Better yet, our Fraser River sockeye were caught by the ancient “reefnet” method, which ensures uniquely careful handling and unmatched quality!
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- Skin-on / boneless
- Sustainably hand-harvested
- Monterrey Bay Aquarium - Seafood Watch Green
- Kosher Certified (EarthKosher)
- Product of USA (WA State)
This year, the sockeye returning to British Columbia’s Fraser River rank as much richer than usual for any sockeye, making it a rare, exceptionally luscious treat!
The length of a salmon’s birth river directly governs the amount of fat it must accumulate before beginning its journey upstream to spawn and die.
Canada's Fraser River flows for 854 miles (1,375 km), past the city of Vancouver into the Strait of Georgia, making it one of the longest rivers in Canada, and the longest in British Columbia.
The river's great length means that Fraser River sockeye are fattier than most — and this year’s harvest boasted exceptionally high levels of fat, making these fish outrageously rich.
We’ve managed to secure a limited amount of this luscious 2018 Fraser River sockeye — harvested using the most sustainable, eco-friendly, and quality-preserving method, called reefnet fishing.
About reefnet fishing
Reefnetting is an ancient, environmentally superior fishing method that produces the highest quality fish possible. It was developed by Northwest natives, and less than a dozen reefnet salmon operations still exist.
Our friends at the Lummi Island Wild co-op run several of the remaining reefnet fishing rigs, just a 10-minute ferry journey from our home base in Bellingham, Washington. Reefnetters take advantage of flood-tide currents that direct migrating salmon over underwater reefs and into shallow waters.
The gear consists of two small, narrow, stationary barges with a net suspended underwater between them. The crews wait for the flood tide to bring the harvest, and as salmon rise to clear the reef, spotters in the rigs' trademark towers call out for the net to be raised.
The salmon are funneled by hand into a live well where each fish can be inspected and non-target species can be released back to the sea, unharmed. This interlude also relaxes the fish and allows time for the lactic acid in their muscles to dissipate, ensuring optimal flavor.
At the end of the day, the salmon are bled and placed in insulated totes with slushed ice. They are ferried by the fishing tender to the processing plant at the harbor where they're cleaned, processed, and flash-frozen to preserve their fresh flavor and texture.
The supply of reefnet-caught Fraser River sockeye is very limited — don't wait to snare your fair share of this rare, savory treat!
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Wild Pacific Sockeye Salmon
Calcium 25mg • 2%
Iron .8mg • 4%
Potassium 610mg • 15%
Total omega-3 fatty acids 2,000mg
Keep frozen at or below 0° F (-18° C). Vacuum-sealed fish held under these conditions should retain its quality for at least six to 12 months. Shellfish and lean white fish (halibut, cod) generally have a longer freezer life than fatty fish (salmon, tuna, sablefish).
NOTE: Seafood stored in frost-free freezers should be used within 3 months.
Thaw under refrigeration below 38° F (3° C). Use within 12 hours for best results. To quick-thaw, place unopened frozen package in cool water for 30 minutes or until fish is flexible.
Cooking and serving tips
- Rinse fish quickly in cold, clean water.
- Cook in a medium-hot lightly oiled pan, under a broiler, or on the grill for 7-8 minutes, until only the very center is still translucent.
- Remove fish from heat and let it “self-cook” another two to three minutes, until just cooked through to center before serving.
- NOTE: It is perfectly safe and healthful to serve our fish raw or partly cooked, because flash-freezing has rendered it 100% sushi-safe.
- Enliven your fish entree with seasonings such as Vital Choice Organic Salmon Marinade Mix or other herb-spice blends.
- Add the seasonings of your choice to a little olive oil and marinate the fish, refrigerated, for 30-60 minutes or overnight. Or, simply mist fish lightly with olive oil or macadamia nut oil and dust with seasonings before cooking.
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