NW wild salmon caught by the Muckleshoot tribe in the Puget Sound
Skin-on and pin bone-free frozen Coho salmon portions.
This salmon is hatched in a clean water hatchery created by the Tribe, then harvested from Duwamish River, Elliot Bay, and Puget Sound in King County.
Pin bones removed, completely boneless portions cannot be guaranteed.
YOUR SALMON IS RAW; YOU MUST COOK BEFORE EATING
To Thaw:
Remove Frozen fillet from vacuum sealed bag. Place on pan inside of refrigerator until completely thawed.
Cooking: No matter the preparation of the salmon you chose, please ensure the internal temperature in the thickest part of the fillet reaches 145 degrees F per USDA recommendation before consuming. Fillet is done when meat flakes with a fork.
Comes to us via Walla Walla Food Hub from Muckleshoot Seafood Products. The Duwamish people were displaced from their ancestral lands around the rivers, Lake Washington, and the Seattle waterfront by settlers through oppression, land acquisitions, and treaties. In 1857, a small area called “Muckleshoot” was designated for Native people in South King County, which became the Muckleshoot Reservation. By the 1870s, those associated with this reservation were called “Muckleshoot” by federal agents, though our heritage includes Duwamish and other tribes. Our ancestors fished for salmon, trout, and steelhead along the rivers and Sound, harvested shellfish on Puget Sound, hunted game, and gathered huckleberries and other resources throughout the Cascade Mountains. Today, the Muckleshoot Tribe holds treaty rights to hunt, fish, and gather in their traditional territories.The Muckleshoot Tribe has always relied on rivers, forests, and seas for hunting and fishing, especially salmon, which we consider essential to our way of life. The Tribe employs biologists to manage wildlife, funds salmon hatcheries, and respects the land by giving back before taking from it.