Wild Caught Seafood Box | King Salmon, Sea Bass, Scallops & Dungeness Crab Delivered | Beck & Bulow Most meat delivery companies don't carry what's in this box. We do — because we apply the same sourcing standards to our seafood that we apply to everything else we sell. Wild-caught. Responsibly sourced. Traceable to the waters it came from. The Seafood Box brings together seven of the finest wild-caught species available — Alaskan King salmon, sockeye salmon, Chilean sea bass, ahi tuna, Pacific sea scallops, Dungeness crab, and Atlantic cold water lobster tail — and ships them frozen to your door with the same dry ice guarantee that protects every order we send. This is the box for the table that wants something extraordinary. It's also one of the best gifts we ship. What's Inside: 2x Wild Caught Alaskan King Salmon Fillet (8oz) 2x Wild Alaskan Sockeye Salmon Fillet (8oz) 1x Wild Caught Chilean Sea Bass (8oz) 2x Wild Caught Ahi Tuna Steak (8oz each) 1x Wild Caught Sea Scallops (2 lbs) 1x Wild Caught Crab Legs (1.5-lbs) 1x Wild Caught Atlantic Cold Water Lobster Tail (8-10oz) On the King Salmon: Alaskan King salmon is the richest, most flavorful salmon species available anywhere. The fat content is exceptional — deep orange flesh, clean ocean flavor, and a texture that holds up whether you're pan-searing, roasting, or cooking it low on a cedar plank. It needs very little. Good oil, salt, heat, and enough restraint to pull it before it overcooks. The flavor does the rest. On the Sockeye Salmon: Leaner than King but with a bold, pronounced salmon flavor that stands up to strong seasonings and high heat. Sockeye is the everyday workhorse of premium salmon — it grills beautifully, holds together in the pan, and pairs with almost anything. Two portions means two different nights and two different preparations. On the Chilean Sea Bass: One of the most prized white fish in the world for good reason. Buttery, firm, and remarkably forgiving to cook — it doesn't fall apart, it doesn't dry out, and it takes flavor beautifully. Pan-sear it skin-side down in a hot skillet until the skin is crisp and golden, then finish in a 400°F oven for six to eight minutes. It speaks for itself at the table. On the Ahi Tuna: Sashimi-grade quality. Sear it hard for sixty seconds per side in a screaming hot cast iron, slice it against the grain, and serve it rare in the center. Or slice it cold and serve it as tartare. Either way it's a different kind of dinner than most people are used to cooking at home — and easier than it looks. On the Sea Scallops: Two pounds of wild-caught sea scallops is enough for a proper dinner for four. Dry them thoroughly, get the pan as hot as it will go, and sear them in butter without moving them for two minutes per side. The crust should be deep golden. The center should still have give. That's it. One of the most satisfying things you can cook in under ten minutes. On the Crab legs: Sweet, delicate, and sustainably harvested from the Pacific. Steam it whole, crack it at the table, serve with drawn butter and good bread. This is the kind of meal people remember and talk about. There's nothing complicated about it — the crab does all the work. On the Lobster Tail: Atlantic cold water lobster tails are sweeter and more tender than warm water lobster. Split them down the center, brush with butter, and broil or grill until the meat is just opaque. Six to eight minutes. Pull them slightly underdone — they'll carry over. Serve immediately. Beck & Bulow sources all seafood through rigorous supply chain standards — wild-caught, never farmed, responsibly harvested, and flash-frozen at peak freshness to preserve flavor and texture in transit. The same philosophy we've applied to land proteins since we started at a farmers market table in Santa Fe applies to everything that comes out of the water too. Shipping: Free on this order. Delivery: Guaranteed frozen with dry ice. If anything arrives compromised, we make it right. Wild-caught seafood. Responsibly sourced. Flash-frozen at peak freshness. Shipped from Santa Fe, NM.
