Lovers of smoked Salmon are sure to savor (and remember) these succulent, vivacious treats! We smoke only wild Alaskan Salmon, and each offering has 30-50% less sodium than standard brands.
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 instructions Thaw under refrigeration at or below 38 degrees Fahrenheit (3 degrees Celsius). Before thawing, puncture or remove packaging.
For quick-thawing, place frozen package in cool water for approximately 20 to 30 minutes, just until contents are flexible. Once thawed, immediately cook or refrigerate (if refrigerating, puncture package). Prior to cooking, do not allow fish to reach temperatures above 38 degrees Fahrenheit (3 degrees Celsius).
Serving tips
Smoked fish is as safe as cooked fish, thanks to the natural, salt-mediated curing process and flash-freezing.
Serve on a bialy, whole grain bagel, thin-sliced dark rye bread, or crisp rye cracker such as Wasa Bread.
Spread the bagel, bread, or cracker with light cream cheese or avocado and top the salmon with thin tomato slices and/or capers and fresh basil leaves.
Crumble chunks into scrambled eggs with chopped, quick-sautéed chives, scallions, or bell peppers.
Nutrition
Facts See Individual Products Serving Size
Amount Per Serving
Calories
Calories from Fat
% Daily
Value*
Total
Fat
Saturated
Fat
Cholesterol
Sodium
Total
Carbohydrate
Dietary
Fiber
Sugars
Protein
* Percent Daily Values
are based on a 2,000 calorie diet. Your daily values may be higher or lower
depending on your calorie needs.
