Salmon Burger (Winter Catch)

NOTE: IF YOU WOULD LIKE TO PREORDER FROM MULTIPLE SEASONAL CATCHES, PLEASE PLACE THOSE ORDERS SEPARATELY. FOR EXAMPLE, IF YOU'D LIKE BOTH THE FALL & SPRING CATCH, CREATE YOUR FALL ORDER THEN CHECK OUT & PAY. THEN SELECT YOUR SPRING SPECIES, CHECK OUT & PAY.

My salmon burgers are delicious and ready to cook and eat with minimal or no prep. I love salmon burgers! The best part about weaving the ingredients into the salmon is leaving the top free for even more delicious ingredients. Beacon and heirloom tomatoes jump to mind...

Why are my burgers so good? Together with my crew and family, I catch and fillet every fish myself. So you can taste the love. Additionally, unlike most salmon burgers, which use pink or keta salmon (arguably less desirable species), I use the same top shelf salmon I sell by the fillet––sockeye and king salmon. 

My burgers come preformed by hand with 2 per vacuum sealed package. Thaw in the fridge overnight then cook in a pan, on the grill, or in the oven. About 3 minutes on each side.

Ingredients:

  • Sockeye & king salmon (occasionally I use a little coho, it all depends on what I'm catching at the moment.)                  
  • Dijon mustard                                                          
  • Breadcrumbs                          
  • Capers
  • Salt & pepper
  • Shallots/Onion           

NOTE: ingredients subject to change as recipe evolves

Preorder Preorder Period:
Jan. 1, 2019 - Feb. 24, 2019

Shipping:
Your seafood will ship to your doorstep via FedEx Ground or Express, depending on where you live. Expect your seafood March 18 - 22, 2019. This page details shipping rates: https://salmonandsable.com/pages/shipping

Cut:
My salmon burgers are about 1/4-1/2 lb. per burger. There are two per package.

Bones:
There are no bones or skin in my salmon burgers.

Packaging:
I vacuum seal my salmon burgers in heavy 5mm bags to avoid broken seals and freezer burn. Virtually all other seafood is vacuum sealed in 4mm or lighter bags. Your burgers seafood will keep in your freezer in pristine condition for 12 months or more.

Who, Where, When, & How:

  1. Who Caught It? 
    I did. Traveler Taj Terpening. My crew of 2 or 3 and my family help out too. My Alaska Commercial Fisheries Entry Commission (CFEC) permit number is S04T 60089E.
  2. Where Was it Caught?
    On the Ugashik River in Western, Alaska. The town of Pilot Point is nearby (population 69). I fish at just upriver from my cabins on my Department of Natural Resources (DNR) Shore Fisheries Lease (S 09° 11" W 15222', tract A on diagram 1309). 
  3. When is this Species Caught?
    Sockeye return to our river in early June and run until early to mid-August. I catch most of my sockeye in Late June and through July, with a very small amount caught in early June an early August. Kings come in late June and are gone by the middle of July. Fishing generally opens in the first or second week of June with a period called "free week," where fishermen can fish a 5 day a week schedule. When free week ends mid-June, Alaska Department of Fish and Game (ADF&G) opens the fishery on a day to day basis via announcements over the radio.
  4. How was this Caught?
    My permit allows me to catch salmon by setnet, which is a style of fishing using a short net (50 fathoms) stretched from shore. I pick fish from the net by hand and immediately gill, gut, and pressure bleed each one. The salmon then rest in slush ice until I cary them up the beach to my fillet cabin for filleting, vac bagging and blast freezing. In many cases my fish are frozen within a hour or two of being caught.

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