Ready-to-Eat Wild Sockeye Smoked Salmon
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:
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
|1 Servings Per Container|
|Serving size||1 Pouch (100g) Smoked Sockeye Salmon|
|Amount per serving|
|Calories from Fat||130|
|% Daily Value*|
|Total Fat 14g||22%|
|Saturated Fat 3.5mg||18%|
|Trans Fat 0g|
|Total Carbohydrate 2g|
|Dietary Fiber 0g|
|Total Sugars 0g|
|Includes 0g Added Sugars|
|* 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: Smoked salmon (salmon, salt, sugar)|
1/2 cup couscous
2/3 cup orange juice
1 beaten egg
4 - 3.5 oz pouches of Ready-to-Eat boneless, skinless Wild Sockeye Salmon
1 – 10oz pkg frozen chopped spinach – thawed, drained and squeezed dry 2 minced garlic cloves 1 teaspoon ground cumin 1/2 teaspoon ground black pepper 3 tablespoons olive oil
1/2 cup light mayonnaise
1 minced garlic clove
1/8 teaspoon paprika
In a small glass bowl, mix together the mayonnaise, garlic, and paprika. Set aside. Prepare couscous according to package directions using the 2/3 cup of orange juice in place of water.
In a mixing bowl, combine the cooked couscous, wild Sockeye Salmon, drained spinach, egg, garlic, cumin, black pepper, and salt. Form into patties.
In a large skillet over medium heat, heat the olive oil and sauté patties until golden brown turning once, about 8 to 10 minutes. Serve with garlic mayonnaise.
We hope you enjoy SeaBear's online Wild Salmon Recipe collection! Feel free to email or mail us your favorite way to serve our wild salmon.
This is a delicious alternative to the standard salmon patty recipe using couscous, spinach, and cumin for an exotic flavor.
- 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."
Also see our delicious new Ready-to-Eat Lemon Pepper seasoned Smoked Sockeye Salmon! Click here.
A rich, natural source of Omega-3 fatty acids, and better than canned salmon
- Portable, no refrigeration required
- No skin or bones
- Very moist, from the salmon's natural oils
- 100% wild salmon
Fully cooked, boneless, skinless pieces of wild sockeye smoked salmon that's been alderwood smoked for extra flavor. Wonderful for use right out of the pouch, or in recipes.
Here's what customers are saying about SeaBear & our Ready-to-Eat Smoked Wild Sockeye:
"The product packets are ideal -- much easier to handle and store than CANS. Makes eating more seafood possible." A Evans
"Great healthy & tasty seafood!" C Harsch