Ready-to-Eat Wild Pink Salmon
- Details
- Instructions
- Nutrition
- Recipes
Our Ready-to-Eat Wild Salmon has a shelf life of approximately four years, which make them perfect for camping trips, to pack in your RV, or for emergency kits. Think of the pouch like a “flexible can” – as long as the pouch is not punctured, leaking or opened, the product inside will stay good for at least 4 years. Even this is conservative, as long as the pouch is intact.
To determine when your Ready-to-Eat Smoked Wild salmon was packaged, look on the back near the barcode. You'll find a white sticker with a code that looks like this:
64101582
64 is our smokehouse FDA issued plant number
10 is the last digit of the year it was processed. 10 would be 2010, 6 would be 2006.
158 - the Julian Date (June 7th, 273 would be Sept 30th)
2 - the second cook of the day
| Nutrition Facts | |
| Serving size | 3.5 oz |
| Amount per serving | |
| Calories | 130 |
| % Daily Value* | |
| Total Fat 2.5g | 4% |
| Saturated Fat 0.5g | 3% |
| Trans Fat 0g | |
| Cholesterol 20mg | 7% |
| Sodium 200mg | 8% |
| Total Carbohydrate 0g | |
| Dietary Fiber 0g | |
| Total Sugars 0g | |
| Protein 26g | |
| Vitamin A | 0% |
| Vitamin C | 0% |
| Calcium | 0% |
| Iron | 4% |
| * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
| Ingredients: Wild pink salmon & sea salt | |
- 10.5 ounces packed sockeye salmon (3 Ready-to-Eat Wild Sockeye Salmon pouches)
- ½ cup diced celery
- ½ cup diced scallions
- ¼ cup chopped fresh parsley (or herb of your choice)
- 1 lemon
- ¼ cup mayonnaise
- 2 teaspoons Dijon mustard
- 1 tablespoon hot pepper sauce
- ¼ teaspoon smoked paprika
- ½ teaspoon kosher salt
- ¼ teaspoon cracked black pepper
- Avocados for serving (optional)
In a medium bowl, add juice of one lemon, mayonnaise and mustard. Whisk together to create the base of the dressing. Add in hot pepper sauce, paprika, salt and pepper. Whisk to combine.
Add diced celery, scallions and chopped herbs to the bowl, along with 3 pouches of Ready-to-Eat Wild Sockeye Salmon from Seabear. Stir well to combine and refrigerate or serve immediately stuffed into avocado halves.
Store in an air-tight container in the refrigerator. Salmon salad stays fresh in the refrigerator for up to 3 days.
Recipe Courtesy of Reed Dunn of Pesto and Potatoes (pestoandpotatoes.com)
A note from from the Author:
"When it comes to convenience during a Whole30™, pescatarians can have a hard time finding proteins that work. My answer to that is salmon pouches from SeaBear Wild Salmon. Their Ready-to-Eat pouches are great for travel or making a quick salmon salad, which I’ve done here and stuffed into an avocado.
This is a great alternative to a standard tuna salad and is a convenient way to create on-the-go, make-ahead lunches. Use the salmon salad to stuff lettuce leaves or put a scoop on top of a simple bed of greens."
A rich, natural source of Omega-3 fatty acids, and better than canned salmon
- Portable, no refrigeration required
- Easy-open
- No skin or bones
- Very moist, from the salmon's natural oils
- Only pure, 100% wild salmon with a touch of sea salt.
SeaBear's Ready-to-Eat Pink Salmon is fully cooked, boneless, skinless and lightly flaked; simply tear open the pouch and enjoy! The 3.5 oz size is great for a quick & easy lunch - or, take along on your camping trips, backpacking or day hikes.
Vacuum-sealed in an easy open pouch, and gently cooked in its own juices, preserving the salmon naturally, so no refrigeration is required until the pouch is opened.
Here's what our customers are saying about SeaBear & our Ready-to-Eat Wild Salmon:
"... it's ready-to-eat, it's packaged so that it doesn't require refrigeration, and one package is just the right size for one meal with no leftovers. "L Ratajczak
"My girlfriend Eileen and I just returned from a lovely 9 day camping trip in Death Valley. As with ALL of our trips, lunch is never the same without a pouch of your wonderful Salmon. Thank you!!!" - P Lakis, San Francisco, CA
