Wild Reefnet-Harvested Pink Salmon - 6oz

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Wild Reefnet-Harvested Pink Salmon - 6oz

 

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Act fast ... our Reefnet Pink won't return until the fall of 2015!

  • Skinless-Boneless
  • Sustainably hand-harvested in small numbers.
  • Limited offering – no more until 2015 once our supply is gone.
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 rigs, just a 10-minute ferry journey from our home base in Bellingham, Washington.
 
They catch only a few salmon at a time, and hand-pick the best of their pink salmon harvest exclusively for Vital Choice.

The salmon are bled and iced immediately upon harvest ... a practice very rare in commercial fisheries.
 
At the end of the day, they're ferried just five minutes to shore and take a quick trip to the plant, where they're cleaned, processed, and flash-frozen to preserve their fresh flavor and delicate texture.
 
The supply is very limited and there'll be no more until 2015, because wild pink salmon only return every two years. Don't wait to snare a share of this rare, savory treat!
 
Rare fishery nets premium quality pink salmon
The fresh-caught quality of pink salmon from the Lummi Island reefnet co-op crews is the result of a unique fishing method and careful post-harvest handling.
 
Reefnetters take advantage of flood-tide currents that lead migrating salmon over underwater reefs and into shallow waters.
 
The gear consists of two small, narrow, stationary rafts with a net suspended underwater between them. The crews wait for the flood tide to bring the harvest, and as salmon rise up to clear the reef, spotters in the rigs' trademark towers call out for the net to be raised.
 
They catch only a few salmon at a time, which are immediately bled and placed into a small net cage suspended in the sea. This interlude relaxes the fish and allows time for the lactic acid in their muscles to dissipate, ensuring optimal flavor.
 
As soon as they're ready, the salmon are plucked from the sea and placed in insulated totes full of slush ice. At the end of the day, they're ferried just five minutes to shore, where they're cleaned, processed, and flash-frozen to preserve their fresh flavor and delicate texture.
Ingredients:
Wild Pacific Pink Salmon




Nutrition Facts
Pink Salmon Skinless-Boneless Portions
Serving Size 6 oz

Amount Per Serving
Calories 248 Calories from Fat 80

  % Daily Value*
Total Fat 9g 14%
  Saturated Fat 2g 8%
  Trans Fat 0g
Cholesterol 94mg 31%
Sodium 153mg 6%
Total Carbohydrate 0g
  Dietary Fiber 0g
  Sugars 0g
Protein 42g

Vitamin A 4% • Vitamin C 0%
Calcium 1% • Iron 4%
Total omega-3 fatty acids 1146mg
EPA: 371mg
DHA: 678mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

You'll find dozens of recipes in the Salmon Portions & Sides section of our Recipes archive.


Baked Pink Salmon
Storage
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.
 
Thawing
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.
Frozen foods are packed with dry ice
and ship Monday through Wednesday (except holidays).

Frozen foods ship via 2nd Day Air service or 1-3 Day Express Ground service, depending on shipping date and destination.

Standard Shipping Fees
  • Up to $49.99 = $4.95 shipping
  • $50 - $98.99 = $9.95 shipping
  • $99 and over = FREE shipping
Overnight shipping and other premium services cost extra; for more information, see our Shipping page. (Live shellfish ship overnight at no extra cost.)
  • We cannot ship perishable goods to PO boxes.
  • Free standard shipping applies to all orders of $99 or more sent to any U.S. street address.
  • Perishable shipments to Alaska and Hawaii are subject to surcharges; please see our Shipping page.
When will my frozen foods arrive?
  • Orders placed Saturday, Sunday, Monday, or before 10 AM Tuesday will ship on Tuesday* to arrive 1-3 days later.
  • Orders placed between 10 AM Tuesday and 10 AM Wednesday will ship on Wednesday* to arrive 1-2 days later.
  • Orders placed after 10 AM on Wednesday through 12:00 midnight Friday will ship on Monday* to arrive 1-3 days later.
*Except when a holiday falls on the designated shipping day.

For more information, see our Shipping page.

For orders, questions, or assistance call 800-608-4825 any day or time. © 2014 Vital Choice Wild Seafood & Organics, Inc. All Rights Reserved